Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) salt
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) white vinegar
  • 1 cup (240ml) water (or brewed coffee for a richer flavour)
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2-4 tbsp (30-60ml) milk or heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, combine the oil, vanilla extract, vinegar, and water (or coffee).
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  5. Fill each liner about 2/3 full with batter.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a cooling rack.
  8. In a medium bowl, beat the softened butter until creamy. Gradually add in powdered sugar and cocoa powder, alternating with milk, until you reach the desired consistency. Stir in vanilla extract.
  9. Once the cupcakes are completely cool, frost with your chocolate buttercream.