Preheat the oven

• Preheat the oven to 175 °C.
• Line a muffin pan with paper liners.

Mix the dry ingredients

• Combine the flour, cocoa powder, sugar, baking soda and salt in a bowl.
• Whisk until evenly blended.

Mix the wet ingredients

• In another bowl, stir together the water, canola oil, vinegar and vanilla extract.

Make the batter

• Pour the wet ingredients into the dry ingredients.
• Whisk just until smooth and no dry streaks remain.

Fill the liners

• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake the cupcakes

• Bake until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for a few minutes, then transfer to a rack.