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
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
- Folate 15.0
- Calcium 1.0
