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    You are in: Home / Recipes / Dark Chocolate Cupcakes With a Hint of Coffee Recipe
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    Dark Chocolate Cupcakes With a Hint of Coffee

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Evil Miss Sarah's Note:

    These dark, bitter-chocolate cakes with a hint of coffee are delicious with a soft, squidgy crumb. They're so moreish that everyone will love them, whatever their diet. Suitable for vegans, and for people on nut, egg and/or dairy-free diets. Top with a chocolate frosting or icing to finish. (Recipe from Cupcake Heaven, by Susannah Blake. (Ryland, Peters & Small, London, 2008))

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    Serves: 12



    Units: US | Metric


    1. 1
      You will need: 1 Sieve, 1 Bowl, 1 Wooden Spoon, 1 12-hole cupcake tin, lined with paper cakes, a skewer or toothpick, and a wire rack for cooling.
    2. 2
      Preheat the oven to 180oC (350oF), Gas 4.
    3. 3
      Combine the flour, bicarbonate of soda, cocoa powder and sugar and sift together into a bowl. Make a well in the centre. Pour in the 125ml water, the oil, coffee and the vinegar and stir together.
    4. 4
      Spoon the mixture into the paper cases and bake in the preheated oven for about 15 minutes until risen and firm and a skewer inserted in the centre comes out clean. Once cooked, transfer to a wire rack to cool.
    5. 5
      When cool, top with a chocolate frosting, icing, or buttercream to finish.

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    Nutritional Facts for Dark Chocolate Cupcakes With a Hint of Coffee

    Serving Size: 1 (37 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 114.2
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 53.2 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 0.7 g
    Sugars 9.6 g
    Protein 1.5 g

    The following items or measurements are not included:

    white wine vinegar

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