Saturday, February 4, 2012

Coffee Chocolate Cupcakes

I really like this recipe, you can find the recipe from Simply Recipes.
This cupcakes are delicious and moist.

Prep time: 10 minutes
Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.



1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)/ I used 3 in 1 instant Coffee
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil



1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

I didn't make frosting this time, but I found a good recipes from Grin and bake it. , I will try this next time.

Low-fat Cream Cheese Icing

8 oz. light cream cheese, softened

1 c. marshmallow cream
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 c. powdered sugar

In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice, and vanilla until well combined. Then gradually beat in the powdered

Makes 1 3/4 cups

NOTES : The use of marshmallow creme instead of butter in this easy frosting
recipe keeps the fat, calorie and cholesterol counts low. To simplify
clean-up, spray the measuring cup with non-stick spray before attempting to
measure out the marshmallow cream!


DG said...

The cupcakes are nicely baked, and should be in great taste too since it has the coffee chocolate combination. Yummy! I have something for you, please feel free to collect it from my blog. :)

Everything4sweets said...

DG, Thanks for the Award, you are so sweet :)
Do try this recipe, it's amazing, no eggs , but very moist and delicious too.

Char said...

Could I substitute regular vegetable oil of butter instead of olive oil? Can't wait to make theses. Thanks in advance.

Everything4sweets said...

Hi Char, you can substitute with vegetable oil, if butter I'm afraid will be dense , not moist, good luck, tell me the result Ok :)