Wacky Cupcakes
Submitted by sillypill
Egg-free, dairy-free chocolate wacky cupcakes with a sugar substitute option. Vinegar and baking soda create the lift in these surprisingly tender, fudgy treats that come together in one bowl.
YIELD
12 cupcakesPREP
20 minCOOK
30 minREADY
50 minSame genius chemistry as the classic wacky cake, but portioned into neat little cupcakes that are easy to share, freeze, or devour on the spot.
No eggs, no butter, no milk. Just pantry staples, a splash of vinegar, and a good pour of vanilla.
The sugar substitute keeps these lighter on the sweet side, but you can swap in regular sugar if that’s more your speed.
Chef Tips
- Fill muffin tins only halfway. These rise more than you’d expect thanks to the vinegar and baking soda reaction.
- Test with a toothpick at the 25-minute mark since ovens vary.
- Top with a swirl of buttercream or a simple dusting of powdered sugar for a quick finish.
Ingredients
Directions
Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low speed to blend.
Beat together remaining ingredients with a fork to blend.
Add all at once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour.
Fill muffin tins about ½ full and bake at 350℉ (180℃) for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.
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