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Nutrition Facts
Serving Size 1 (36g) Recipe makes 12 servings The following items or measurements are not included below: 1 1/2 teaspoons white wine vinegar
Calories 114
Calories from Fat 33		(29%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 53mg		2%
Potassium 38mg		1%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 0.8g	3%
	Sugars 9.6g
Protein 1.5g		3%
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Dark Chocolate Cupcakes With a Hint of Coffee

Recipe #374691 | 15 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Evil Miss Sarah
May 27, 2009

These dark, bitter-chocolate cakes with a hint of coffee are delicious with a soft, squidgy crumb. They're so moreish that everyone will love them, whatever their diet. Suitable for vegans, and for people on nut, egg and/or dairy-free diets. Top with a chocolate frosting or icing to finish. (Recipe from Cupcake Heaven, by Susannah Blake. (Ryland, Peters & Small, London, 2008))

SERVES 12 , 12 Cupcakes (change servings and units)

Ingredients

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

Directions

1
You will need: 1 Sieve, 1 Bowl, 1 Wooden Spoon, 1 12-hole cupcake tin, lined with paper cakes, a skewer or toothpick, and a wire rack for cooling.
2
Preheat the oven to 180oC (350oF), Gas 4.
3
Combine the flour, bicarbonate of soda, cocoa powder and sugar and sift together into a bowl. Make a well in the centre. Pour in the 125ml water, the oil, coffee and the vinegar and stir together.
4
Spoon the mixture into the paper cases and bake in the preheated oven for about 15 minutes until risen and firm and a skewer inserted in the centre comes out clean. Once cooked, transfer to a wire rack to cool.
5
When cool, top with a chocolate frosting, icing, or buttercream to finish.