Servings: 12 cupcakes Ingredients for 12 cupcakes: 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 cup granulated sugar 1 tsp baking soda 1/2 tsp salt 1 cup warm coffee 1 Tbsp white distilled vinegar 2 tsp vanilla extract 1/3 cup olive oil, not extra virgin
Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.
In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt.
In a separate bowl, mix together 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. Use an ice cream scoop to pour batter into your 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. Let cool in the pan 5 minutes and remove to cool on a rack.