Super Easy, Super Moist Chocolate Cupcakes

Shown here with pink frosting and a mulberry from our tree!

I have to admit, these are not the richest, most decadently flavored chocolate cupcakes I've ever had, but they are good. Good enough I ate two and wanted more, so there you go. Plus, a little frosting will dress it up just fine if needed. The reason I know I'll turn to this recipe time and again is not because they are the absolute fanciest, but for these really awesome reasons: 1. The kids love them, 2. The ingredients are very simple, 3. The recipe makes exactly 12 cupcakes, and 4. The cupcakes hold up extremely well with barely a crumb.


When the mood strikes us suddenly for a quick batch of cupcakes, this is where we will turn!

Note: I'm a former coffee addict, but gave it up recently. Since I don't have brewed coffee on hand now, I keep a box of instant coffee on hand. I like the ones that come in individual packets--perfect for recipes like this one.

Easy, moist (vegan) chocolate cupcakes
Via Simply Recipes
Makes 10 cupcakes (or 12 fairly small ones) - if you want to make a cake, double the recipe and cook in two 8-inch round cake pans for 35-40 minutes
Ingredients

1-1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 cup organic cane sugar (I use vanilla sugar – it adds an extra yum factor)

1 teaspoon baking soda

1 cup of medium strength brewed coffee 

1 teaspoon white vinegar

2 teaspoons vanilla extract

6 tablespoons (1/4 cup plus 2 tablespoons) olive oil

Unbleached cupcake liners (I prefer to use unbleached paper liners as I suspect some of the bleach must get transferred to the wet batter as it heats up.)

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners (you can also grease the tin instead but the liners are definitely easier and will prevent anything from sticking.)

2. Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a large bowl until there are no visible clumps. If you've got particularly clumpy cocoa or sugar, you can always sift the dry ingredients into the bowl, too.

3. In a small to medium-sized bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4. Add the wet ingredients to the dry ingredients and stir just to combine (mixture will be rather lumpy.) 

5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Put in the oven and bake for 18-20 minutes, until a cake tester inserted in the center comes out clean.

6. Remove from oven and cool in the pan for 5 minutes, then remove from the pan and let cool completely on a rack. Once cool, frost with the frosting of your choice and serve.