Super Easy, Super Moist Chocolate Cupcakes
Ingredients
- 188 g all-purpose flour
- 23 g unsweetened cocoa powder
- 200 g granulated sugar
- 4 g baking soda
- 1 g kosher salt
- 1 cup coffee
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1/4 cup2 tablespoons olive oil
- 4 tablespoons butter
- g unsweetened cocoa powder
- 168 g) powdered sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
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Instructions
- Place the oven rack in the middle position. Prepare a muffin tin with cupcake liners.
- In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
- In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
- Fill liners about two-thirds of the way full.
- Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
- Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool.
- Melt the butter in a small saucepan and remove from heat.
- Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
- Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
Source
Original recipe: View Original