Servings: 12 cupcakes Chocolate Cupcakes Ingredients: 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup warm coffee, freshly brewed 1 Tbsp white vinegar 2 tsp vanilla extract 1/3 cup olive oil
Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.
In a large bowl combine your dry ingredients: 1 1/2 cups flour, 1 cup sugar, sift in 1/4 cup cocoa powder, 1 tsp baking soda and 1/2 tsp salt and whisk together until there are no more cocoa lumps.
In a separate bowl, mix together your wet ingredients: 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil.
Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be a little lumpy.
Use an ice cream scoop to pour your batter into the lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Remove the cupcakes to cool on a wire rack.