Quickest Chocolate Cupcakes

Here is a really easy and quick recipe to use when you need just a small batch of cupcakes. The recipe calls for a yield of 14 cupcakes, although I only got 11, and I thought they were small at that. Keep in mind though, that these cupcakes do rise quite high. Also take note that this recipe is egg-free and dairy-free, so it is good for allergies.

Quickest Chocolate Cupcakes
1 1/2 cups all-purpose (plain) flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup oil
1 Tablespoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 375◦F. Line a muffin tin with paper liners.
In a large bowl, mix the first five ingredients. Add remaining ingredients, mix just until combined and batter is smooth. Fill muffin cups 2/3 full. Bake for 16 to 18 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.

West Side Publishing. "Quick Chocolate Cupcakes." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 126.