Wacky Cupcakes

This is a Depression-era recipe handed down from my Grandmother. Her family never had much money growing up, so this cake became a staple for her because it’s both inexpensive and decadent in taste. She, in turn, made this cake for my dad when he was a kid, especially for birthdays. To this day, this is one of his two favorite cakes in the world (the other recipe is coming soon, too), and I must say, it’s amazingly delicious. I actually prefer it in cupcake form, so that’s how I’m posting the instructions, but it makes a great sheet cake as well. For a fantastically moist, rich chocolate cupcake, you absolutely have to try this.


1 1/2 c flour
3/4 c sugar
1 t baking soda
4 T cocoa (I used Ghirardelli ground chocolate and cocoa)
pinch of salt
1 t vanilla
1 T apple cider vinegar
4 T wesson oil
1 c + 2 T water

For the icing:
1/2 lb confectioner’s sugar
1 rounding T flour
dash of salt
1 t vanilla
2 1/2 T unsalted softened butter
milk to consistency (about 2-3 T)

In a wide, shallow bowl, sift together flour, sugar, baking soda, cocoa, and salt.

Make three holes in ingredients. I know this is unusual, but this actually is a necessary part. If you don’t make the holes, you’ll end up with a cake that can moonlight as a hockey puck.

Pour the vanilla in one hole, vinegar in another hole, and oil in the third hole.

Pour the water over all the ingredients.

Mix with a fork until just combined. Be careful not to over-mix the batter.

Fill a paper-lined muffin tin two-thirds in each cup, and bake 15-20 minutes at 325°F.

While the cupcakes are baking, it’s time to make the icing. Cream together all ingredients except the milk. Add milk until it’s a consistency you like. I used about 2 tablespoons. Keep mixing until it’s completely smooth.

Once cupcakes are out of the oven, let them cool completely before you ice them; otherwise, it’ll melt right off.

Ice the cupcakes to your liking, and enjoy. They’re so good, you’ll want to dive right in.

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