Fudgy Chocolate Cupcakes (Or Cake)

There was an o.k. recipe here on Zaar that I have worked on and changed to make these truly amazingly rich and chocolatey cupcakes. Don't be scared of the tiny bit of coffee it only deepens the flavor of the chocolate. These don't require any frosting but the kids love it with frosting and some colored sprinkles so that's what I typically do. I like to use my lazy version of Perfect Vanilla Buttercream Frosting (a little bit of this, a little bit of that) and they always look and taste wonderful. As an added bonus this has no shortening, butter, or margarine (all those bad trans-fats) but amazingly enough they still taste fattening.

• Ready In: 40 mins
• Serves: 25
• Yields: 25-30 cupcakes

Ingredients

• 3 1⁄2 cups all-purpose flour
• 3  cups sugar
• 1  cup  dark cocoa
• 4  eggs
• 1  teaspoon  instant coffee dissolve in 1/4 cup hot water
• 1 3⁄4 cups water
• 1 1⁄2 cups  oil
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  tablespoon vanilla extract

Directions

1. Add dry ingredients together in a large bowl.
2. Add remaining ingredients.
3. Mix well.
4. Fill cupcake liners two thirds full (as they rise quite a bit).
5. Bake in a preheated 350 oven for about 20-30 minutes (or about 60 minutes for a cake) or until toothpick comes out clean.