- 3/4 cup water
- 1/4 cup yogurt
- 1/4 cup oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 1 cup spelt, white, or bob’s gf flour (Low carb option: Keto Cupcakes)
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder
- 3/4 cup sugar, unrefined if desired
- 1/2 tsp salt
- 1/2 tsp baking soda
- Oreo frosting (the frosting recipe I used is written out above, or feel free to use store bought if you prefer)
Preheat the oven to 350 F. Line a cupcake pan. Whisk wet ingredients in a large bowl, and let this sit while you sift together the remaining ingredients. Pour wet into dry, stir just until evenly mixed, and smooth the batter into the lined pan. Only fill the liners up about two thirds of the way, because they will rise while they cook. Bake for 20 minutes, or 10 minutes for mini cupcakes, or until a toothpick inserted into the center of a cupcake comes out mostly clean. Let cool before frosting. They taste even better the next day, and liners peel off easily after a day as well.View Nutrition Facts
Calories: 200kcal