Eggless Chocolate Cupcakes

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Servings: 12 cupcakes Ingredients for 12 cupcakes: 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 cup granulated sugar 1 tsp baking soda 1/2 tsp salt 1 cup warm coffee 1 Tbsp white distilled vinegar 2 tsp vanilla extract 1/3 cup olive oil, not extra virgin Prague Chocolate frosting (frosts 24 cupcakes or 1 cake): 2 sticks of Butter or 1 cup, must be at room temperature 1/3 cup sweetened condensed milk 3 Egg yolks ¼ cup Water 1/3 cup semisweet chocolate chips

Ingredients

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Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.

INSTRUCTIONS

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In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt.

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In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil.

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Whisk the wet ingredients into the dry ingredients just until they come together.

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Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.. Enjoy!

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