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Crazy Cupcakes Recipe

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★★★★★

4.8 from 102 reviews

Crazy Cupcakes are a simple, delicious, and egg-free chocolate cupcake recipe that combines pantry staples into a moist, rich treat. These cupcakes utilize a clever method involving vinegar and baking soda for leavening, making them an accessible option for those with common baking allergies or dietary restrictions. Perfect for birthdays, gatherings, or whenever you crave a classic chocolate cupcake made without eggs or dairy.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar (Pure Cane Sugar preferred)
  • 1 teaspoon baking soda (ensure freshness)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons vegetable oil (or canola oil)
  • 1 cup water

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Lightly spray the tops of the tin with non-stick cooking spray if desired to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, baking soda, and salt. Stir well to evenly distribute all dry components.
  3. Create Wells and Add Wet Ingredients: Make three depressions in the dry mixture—two small ones and one larger one. Pour the white vinegar into one small depression, the vanilla extract into the other small depression, and the vegetable oil into the larger depression. Then pour the water evenly over the entire mixture.
  4. Combine the Batter: Stir all ingredients together vigorously until the batter is smooth and free of lumps.
  5. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about three-quarters full to allow room for rising.
  6. Bake: Bake the cupcakes on the oven’s middle rack for 15 to 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done. Adjust baking time as needed depending on your specific oven.
  7. Cool and Serve: Remove the cupcakes from the oven and allow them to cool in the pan for a couple of minutes. Then transfer them to a cooling rack to cool completely. Once cooled, frost with your favorite icing or dust lightly with powdered sugar.
  8. Storage: Store cupcakes in a sealed container to keep moistness. They are best consumed within 2 to 3 days.

Notes

  • These cupcakes are egg-free and dairy-free, making them suitable for many dietary needs.
  • For a gluten-free version, substitute with a trusted gluten-free flour blend and bake as directed.
  • Ready-made frostings in stores are usually dairy-free, but check labels if allergies are a concern.
  • Variations of this recipe can easily be adapted into different flavors by changing cocoa and adding flavorings.
  • Mini cupcakes require lower bake time; bake at 350°F for about 10-12 minutes and monitor closely.
  • The depressions in dry ingredients help keep wet ingredients separate until mixing, improving texture and leavening.

Keywords: crazy cupcakes, egg-free cupcakes, dairy-free cupcakes, vegan chocolate cupcakes, easy cupcake recipe, simple chocolate cupcakes

Find it online: https://cheframi.com/crazy-cupcakes-recipe/