Introduction

Crazy Cupcakes are a simple, moist, and delicious treat you can whip up with pantry basics. This vegan and allergy-friendly recipe uses no eggs or dairy, making it perfect for everyday indulgence or special occasions.

A close-up view of twelve chocolate cupcakes arranged in rows on a black cooling rack, each cupcake has one layer of thick, smooth, light brown chocolate frosting spread unevenly on top, showing soft, creamy texture with swirled patterns. The cupcake liners are white with dark brown stripes, showing a contrast against the dark chocolate cake base. The background shows wooden chairs and soft window light, while the surface below the rack has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar (pure cane sugar)
1 teaspoon baking soda (fresh)
1/2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
5 tablespoons vegetable oil (or canola oil)
1 cup water

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. Optionally, lightly spray the top of the muffin tin with non-stick cooking spray to prevent sticking.
Step 2: In a large bowl, mix all dry ingredients together: flour, cocoa powder, sugar, baking soda, and salt. Stir well to combine.
Step 3: Make three depressions in the dry mixture — two small ones and one larger one. Pour the vinegar in one small depression, vanilla extract in the other small one, and vegetable oil in the larger depression.
Step 4: Pour the water over all the dry ingredients and liquids. Mix everything well until the batter is smooth and uniform.
Step 5: Fill each cupcake liner about three-quarters full with batter. Place the muffin tin on the middle rack of your oven.
Step 6: Bake for 15 to 20 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean.
Step 7: When done, remove the cupcakes from the oven and let them cool in the tin for a few minutes. Then transfer to a cooling rack to cool completely before frosting or dusting with powdered sugar.

Tips & Variations

If you want gluten-free cupcakes, try Bob’s Red Mill gluten-free Crazy Cake recipe and bake using the same temperature and time.
Use your favorite frosting to top the cupcakes, or dust them lightly with powdered sugar for a simple finish.
For dairy-free frosting ideas, check out the two-ingredient chocolate fudge frosting on Oh She Glows or the one-minute chocolate frosting recipe at THE YUMMY LIFE.
Feel free to experiment by turning other Crazy Cake flavors into cupcakes using this same method.

Storage

Store cupcakes in a sealed container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, but bring to room temperature before serving. You can also freeze frosted or unfrosted cupcakes for up to 3 months; thaw overnight at room temperature. Reheat by warming briefly in the microwave if desired.

How to Serve

The image shows a group of chocolate cupcakes arranged in rows on a black cooling rack. Each cupcake has one layer of moist chocolate cake at the bottom, covered with a thick layer of smooth, creamy chocolate frosting that has visible swirls and small peaks. The cupcakes are in white paper liners, and the background has a white marbled texture. The focus is on the front row cupcakes, with the colors of rich brown chocolate and the soft texture of the frosting standing out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to make depressions in the dry ingredients?

The depressions help keep the wet ingredients separate initially, allowing the vinegar and baking soda to react properly when mixed. This reaction helps give the cupcakes their light, airy texture without eggs.

Can I make mini cupcakes with this recipe?

Yes! Use mini cupcake liners and bake at 350°F (175°C) but reduce baking time to about 10 to 12 minutes. Check frequently with a toothpick for doneness to avoid overbaking.