Egg Free Chocolate Cupcakes

These egg free chocolate cupcakes are so moist, fudge and delicious they're now my go to chocolate cake/cupcake recipe. The Tefal Cuisine Companion mixes this batter effortlessly in a few minutes.

Note:Australian cup and spoon measurements used. 1 cup=250mls. 1 tablespoon =20mls.
         1 teaspoon =5mls.

Line muffin tins with patty papers. 

Insert whisk, stopper in, then add
1 cup vegetable oil (I used Canola)
1 cup milk
1 cup water
1/2 cup unsweetened plain yoghurt
1/2 tspn vanilla extract
2 cups S. R. flour sifted into bowl
3/4 cup unsweetened Cocoa sifted into bowl
1 and 1/2 cups Caster Sugar
Speed 8 for 30 sec scraping down bowl twice, Making sure there's no pockets of flour in mixture.
Speed 7 for 2 mins 30 sec, scraping down bowl as necessary.
Mixture will be runny.
Bake at 160 deg for 20-25 mins. Or until baked when tested.
This makes 18 cupcakes.