Ever since I started baking, my mother became rather popular at work, since most excess cupcakes tend to go to her coworkers. One of the girls she works with will be leaving soon, so I made these. The icing is pretty sweet with the white chocolate, so it pairs really well with the chocolate cupcake; I find that adding coffee instead of milk really brings out the flavour of the chocolate, so it’s a great cupcake to work with.
- 1 cup flour
- 50g cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- pinch of salt
- 225 ml hot coffee
- 1 tsp. apple cider vinegar
- 160g sugar
- 100 ml oil
- 60 ml applesauce
- 1 tbsp. vanilla extract
(the measurements on this are sort of shady, so most things are easier by weight)
- Preheat the oven to 320F. Line cupcake tins.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine milk, 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.
- Bake for 15-18 minutes, depending on size of liner. Toothpick should come out clean.
MINT WHITE CHOCOLATE ICING
- ½ cup (1 stick) unsalted butter, softened
- 1-¼ cup icing sugar
- ½ tsp. peppermint extract, heaping
- 70g white chocolate chips, melted
- ½ tbsp. milk
- pinch of salt
- Cream the butter until soft. Add icing sugar until well mixed.
- Add salt and peppermint extract and mix well.
- Melt chocolate chips, and add to butter mixture. Mix thoroughly. Add milk (and add more as needed, depending on the consistency you want).