Chocolate Cupcake Recipe

Ingredients For Cupcakes:

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup of warm water mixed with 1 1/2 teaspoons instant coffee

1 Tbsp white vinegar

2 teaspoons vanilla extract

6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Method For Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps, In a separate bowl, mix together the coffee, vinegar, vanilla extract, and olive oil. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. Remove from oven, after 5 minutes, remove from pan and let cool on a rack. Now its ready to eat without sprinkle or powdered sugar or coat with frosting.

For The Frosting:

4 Tbsp butter

1/3 cup unsweetened cocoa powder

1 1/2 cup powdered sugar

3 tablespoons milk

1 tablespoon vanilla extract

the Frosting:

Melt 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, If it's too runny, add more powdered sugar, If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern,use the corner of a zip lock freezer bag. cut away 1/4-inch from the tip of the corner and squeeze the frosting out of the bag onto the cupcakes in any design you like.