Easy Chocolate Cupcakes

Author: Canadian Living

Simple ingredients, just one bowl and minimal mixing miraculously add up to the moistest, richest chocolate cupcakes ever. This is a go-to cake batter for any occasion – and it's egg- and dairy-free.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cups cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups cold coffee
  • 2 cups cold water
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 tablespoons cider vinegar

Method

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla; stir in vinegar. Spoon into paper-lined or greased muffin cups.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional facts Pper cupcake: about

  • Fibre 1 g
  • Sodium 154 mg
  • Sugars 17 g
  • Protein 2 g
  • Calories 208.0
  • Total fat 10 g
  • Potassium 90 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Chocolate Cupcakes

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