Vegan chocolate cupcake

These cupcakes are the best way to satisy those cravings for something chocolaty. They are very easy to make, no fancy ingredients and the end result is just super chocolaty and tasty. Top the cupcakes with chocolate sauce, and it qualifies for an indulgent dessert. The recipe is from Chef in you, though I substituted all purpose flour, with wheat flour, but there was no difference in the taste.

Recipe Source: Chef in you
Ingredients to make around 15 cupcakes

Ingredients	Quantity	Notes/Comments
Wheat Flour	1 1/2 cups	I used aashirvaad atta
Granulated Sugar	1 cup	I measured the sugar and powdered it
Cocoa powder	3 table spoon	-
Baking Soda	1 tea spoon	-
Oil	1/3 cup	I used sunflower refined oil
Salt	1/2 tea spoon	-
Cold Water	1 cup	-
Vinegar	1 table spoon	I used distilled white vinegar
Vanilla Essence	1 tea spoon	-

Procedure
1. Prepare the baking tray by placing the paper liners.
2. In a bowl, mix well the dry ingredients.
3. In another wide bowl, mix well the wet ingredients.
4. Add dry mixture to the wet one, 5 tbsps at a time and mix well so that there are no lumps.
5. Pre heat the oven to 160 degree C.
5. Put 1 1/2 tbsp of cake batter into each liner and bake for 22 minutes.
6. Remove from oven and allow the cupcakes to cool.
7. Have them as it is or with chocolate sauce topping.

Still not clear???? Scroll down for step wise pictures...

Event Participation: Bake Fest, started by Vardhini of Cooks Joy and hosted by Amrita.