It’s my old dance teacher Holly’s birthday tonight, and my other teacher Suzanne asked if I could bring cupcakes to class. They were basically the best teachers ever, so obviously I said yes. I don’t really have a good way to make a single oversized cupcake, so I opted for a mini cake with a bunch of cupcakes. Maybe it’s a girl thing, but I absolutely love making/using mini anything. Regardless, I was really excited about this mini cake opportunity.
This picture doesn’t give a lot of perspective, but it’s only about 4" across.
VEGAN CHOCOLATE CUPCAKES (2 X 4" mini cake + 18 medium cupcakes)
- 1.5 cups flour
- 75g cocoa powder
- 1.5 tsp. baking soda
- ¾ tsp. baking powder
- pinch of salt
- 340 mL hot coffee
- 1.5 tsp. apple cider vinegar
- 240g sugar
- 150 ml oil***
- 90 ml applesauce***
- 1.5 tbsp. vanilla extract
***It would appear that I can’t do basic math, and I actually used 200mL of oil and 120 mL of applesauce. Still turned out really well, but 150 and 90 was what I meant to do. I swear, I’m an engineer…
- Preheat the oven to 320F. Line cupcake tins and cake pans.
- Brew coffee (plus a cup for yourself, of course!)
- Sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine coffee, apple cider vinegar, sugar, oil, applesauce, and vanilla.
- Pour liquid mixture into dry mixture and stir until combined. I always pour the batter into a measuring cup to disperse, since it’s a pretty runny batter.
- Fill liners about 2/3 high.
- Bake for 14-20 minutes -cakes took just over 20 minutes – depending on size of liner. Rotate pans halfway through. Toothpick should come out clean.
For the icing, I used the salted caramel buttercream icing from here in those exact quantities. I also used all salted butter, because I wanted a strongly salty caramel.
I think the coffee worked out really well in the cupcakes, and they are extremely moist, but that could also be because I massively screwed up the amount of oil. So if you want super moist cupcakes, you know what to do!