Easy Chocolate Cupcake Recipe

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

1 1/2 cups all-purpose flour (measured correctly)

1 cup granulated sugar

1/3 cup natural unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

1 cup warm coffee (or 8 fluid oz)

1 Tbsp white distilled vinegar

1/3 cup light olive oil or vegetable oil

1 large egg (room temperature)

2 tsp vanilla extract

Wskazówki

Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.

In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.

In a second mixing bowl, whisk together wet ingredients.

Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.

Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.

Wartości Odżywcze

• Kalorie: 187 kcal
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Trans: 1 g
• Cholesterol: 14 mg
• Sód: 195 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 17 g
• Białko: 3 g