Preheat the oven to 350 degrees F.

In a large bowl or the bowl of a stand mix, add the flour, sugar, baking soda, salt, and cocoa powder. Stir to combine well.

Add the oil, and stir until the oil is combined and the mixture is crumbly.

Add the water and vinegar and beat well until a smooth batter forms, scraping down the sides as needed.

Line 30 muffins cups with paper liners.

Fill the liner half full with cupcake batter.

If you don't have 30 muffin cups, you can do 24 muffin cups and about 18 mini muffin-sized cupcakes.

Bake for 18 to 24 minutes, or until the muffins spring back when lightly touched or a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cupcakes to cool before frosting.

We love this recipe with our favorite Extra Fluffy White Cloud Frosting.