dark chocolate cupcakes (egg and dairy free).

I was in a rush today and needed to bake something quick and easy. The dark chocolate flavour with the hint of coffee is a delicious combination resulting in a soft crumb with fudgy frosting. This is also a handy recipe if you have run out of butter (which I always do). The moreish flavour means everyone will love them, whether they are vegan or not!

115g plain flour
1/2 teaspoon bicarbonate of soda
3 tablespoons of cocoa powder
115g caster sugar
3 tablespoons sunflower oil
1 teaspoon instant coffee, dissolved in 2 teaspoons boiling water
1 1/2 teaspoons white wine vinegar

to decorate
2 tablespoons sunflower oil
1 1/2 tablespoons cocoa powder
1 teaspoon instant coffee, dissolved in 2 teaspoons boiling water
150g icing sugar, sifted

Preheat oven to 180 degrees Celsius.
Combine the flour, soda, cocoa powder and sugar, and sift into a bowl. Make a well in the centre. Pour in 125ml water, and the oil, coffee, vinegar and stir together.
Spoon into paper cases and bake for 15 minutes until risen and firm. Transfer to a wire rack to cool.
To decorate, put the oil, cocoa powder and coffee in a heatproof bowl set over a pan of gently simmering water. Gradually pour the sugar in and stir for about 2 minutes until thick and glossy. Add about 1/2 teaspoon more water to think slightly and stir for another minute, then spoon the frosting over the cupcakes and serve.

(makes 12)


Bea LL said...

looks soooooo sooooooo good!I've been craving sweets so much lately!! and it looks easy to make!

Bea =)

SH said...

Those look amazing! I'm a chocoholic :)


Amber said...

YUM!! They look good!

Rachel said...

this is genius!! i love chocolate but always try to stay away from egg and dairy to be healthy... so this is perfect. thanks so much for sharing :)

rachel x