Quick Chocolate Cupcakes |
|
|---|---|
| 1 1/2 c | Flour |
| 3/4 c | Sugar |
| 1/4 c | Cocoa |
| 1 t | Baking Soda |
| 1/2 t | Salt |
| 1 c | Water |
| 1/4 c | Vegetable Oil |
| 1 T | White Vinegar |
| 1 t | Vanilla |
Preheat oven to 375 degrees.
Sift together all dry ingredients. Add in all other ingredients and mix until well blended.
Fill lined muffin cups 2/3 full. Bake 16-18 minutes or until toothpick inserted in center comes out clean.
Store covered for up to 1 week.