Dark Chocolate Cupcakes With a Hint of Coffee

"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))"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
8
Yields:
12 Cupcakes
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Preheat the oven to 180oC (350oF), Gas 4.
  • 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.
  • 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.
  • When cool, top with a chocolate frosting, icing, or buttercream to finish.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes