My friend Rachael told me about this Betty Crocker standard when I first found out I had to cut dairy out of my diet. The best part? No substitutions! Yay!
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon vanilla
1 cup cold water
1. Heat oven to 350 degrees. Grease muffin tin, or put in baking cups. (Actually, the recipe is for a small cake - use a 9in round or 8in square pan.)
2. In medium bowl, mix flour, sugar, cocoa, baking soda, and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and water into flour mixture about 1 minute or until well blended. Immediately pour into pan.
3. Bake 20-25 minutes (30-35 for cakes) or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool.
I found Toni Spilsbury's trick to skip frosting cupcakes on Pinterest and I decided to try it with these chocolate cupcakes... although, I thought of it right as the timer went off. I turned the oven off, set the marshmallows on top and left them in the hot/warm oven for 5 or so minutes and they melted down just fine without overcooking the cupcakes. About halfway through the melting process, I noticed some of the lopsided marshmallows were sort of falling off, so I used the back of a spoon to center and squish them onto the cupcakes. Easy peasy... and so delicious. (Well, at least the first night. The next day we didn't love the marshmallow quite as much. The cupcake was still divine, though.)
Oh, I wanted to share... this is how I eat a cupcake:
I tear the bottom off and plop it on top to make a sandwich with the frosting in the middle. Every bite has both cake and frosting, and my lips and nose don't get all messy. How do you eat yours?