vegan cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, mix together the warm water, vegetable oil, white vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until well combined and smooth.
Fill each muffin cup about 2/3 full with the batter.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost the cupcakes with your favorite vegan frosting, such as a chocolate or vanilla buttercream.