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))

• Ready In: 15 mins
• Serves: 12
• Yields: 12 Cupcakes

Ingredients

• 115  g plain flour
• 1⁄2 teaspoon bicarbonate of soda
• 3  tablespoons cocoa powder
• 115  g caster sugar
• 3  tablespoons  sunflower oil
• 1  teaspoon instant coffee, dissolved in 2 Teaspoons Boiling Water
• 1 1⁄2 teaspoons white wine vinegar
• 125  ml water

Directions

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