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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))
Units: US | Metric
Serving Size: 1 (37 g)
Servings Per Recipe: 12
The following items or measurements are not included:
white wine vinegar