Double Chocolate Cupcakes

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 3 tablespoons oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1/3 cup water
• 1/3 cup mini chocolate chip
• 1 teaspoon confectioners' sugar (optional)

1. Combine dry ingredients. Make a well in the middle.
2. In a separate bowl, combine wet ingredients, including the 1/3 cup water.
3. Put wet mixture in the well of dry ingredients. Stir just until moistened.
4. Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
5. Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
6. Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
7. Number of muffins really depends on how full you fill your tins.
8. Sprinkle tops with confection's sugar, if desired.

flour, sugar, cocoa, baking soda, salt, orange juice, oil, vinegar, vanilla, water, chocolate chip, sugar

Taken from www.food.com/recipe/double-chocolate-cupcakes-182062 (may not work)