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Chocolate Cupcakes

Yields1 Serving

 1 ¾ cups all-purpose flour (or any combination of all-purpose and whole-wheat)
 1 cup packed brown sugar
 ¾ cup cocoa
 1 tsp baking powder
 1 tsp baking soda
 ¼ tsp salt
 1 cup milk or soy milk
 ½ cup canola oil
 2 large eggs
 2 tsp vanilla extract
 1 cup hot coffee or boiling water (I use instant decaf - it intensifies and deepens the chocolate flavor without adding fat or calories
1

Preheat oven to 350° F. Line 24 cupcake tins with paper liners (or, more realistically, 12 at a time).

2

In a large bowl, stir together the flour, brown sugar, cocoa, baking powder, baking soda and salt. Break up any lumps of brown sugar and cocoa.

3

Add the milk, oil, eggs and vanilla and beat with an electric mixer on medium speed for about 2 minutes. Add the coffee and beat on low speed just until blended. The batter will be thin.

4

Divide the batter among the tins, filling them about 2/3 full, and bake for 25 minutes, until the tops are springy to the touch. Tip them a bit in their pans to let the steam escape and help them cool. Wait until they are completely cool before frosting them. These are delicious absolutely plain.