Valentines day chocolate cupcakes

I've been wanting to try this recipe out for a while now. It's a no eggs, milk, butter, cake recipe that was invented during the depression when these ingredients were hard to come by. I substituted all purpose flour, for gluten free mix and these turned out great!

Dry Ingredients:

• 1.5 cups of all purpose flour (I used 1 cup of brown rice, 1 cup of white rice flour, 1/3 cup of tapioca starch, 2/3 cup of potato starch, 1tsp. xanthan gum to make it gluten free)
  

• 3 tablespoons cocoa powder (unsweetened)
• 1 cup sugar (i used organic coconut sugar. You can use maple sugar as well)
• 1 tsp baking soda ( 1 used 1/5 tsp since i used the gluten free mix above)
• 0.5 tsp of salt

Wet Ingredients:

• 0.5 tsp of white vinegar

• 1 tsp vanilla extract

• 5 tablespoons of vegetable oil (i used olive)

• 1 cup of water (I used skim milk but you can also use coconut milk)
  

1) preheat oven to 350 degrees F
2) mix all the dry ingredients in one bowl

3) mix all the wet ingredients in another bowl

4) whisk/mix the dry ingredients into the wet bowl
5) whisk until all the lumps and bubbles disappear

6) pour into greased cake pan or cupcake liners
7) bake for 15-20 mins (cupcakes) or 25-30 mins for cake

These didn't turn out flat on top but I usually decorate the tops with cream cheese icing  so i don't worry too much about the tops being uneven. You can slice the tops to make them even before you frost/ice. I've included a vegan version for the icing as well!
Calories: approx: 170 per cupcake without icing