In an effort to make a chocolate cupcake without eggs or butter, I stumbled onto this absolutely delicious and moist recipe from Simply Recipes. I was a bit hesitant at first, considering the ingredient list but am very thrilled with how this turned out (husband-approved too)! The recipe was tweaked ever so slightly…hope you enjoy!
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder (Used Hershey’s)
- 1 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup brewed coffee
- 1 Tbs. rice vinegar
- 2 tsp. vanilla extract
- 6 Tbs. olive oil (Not E.V.O.O)
- *I added three mini Ghirardelli chocolate chips to each cupcake prior to baking. It added a little surprise 🙂
- Preheat oven to 350 degrees F and prepare muffin tin with cupcake liners.
- In a mixing bowl, whisk the flour, cocoa powder, sugar, baking soda and salt until there are no visible clumps
- In a separate, medium-sized bowl, mix the brewed coffee, rice vinegar, vanilla extract and olive oil.
- Then, pour the wet ingredients into the dry ingredients and stir only until it comes together. It will be thin and a bit lumpy.
- Ladle the batter into the cupcake liners, filling about two-thirds of the way full.
- Place in the oven and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes in the pan, then continue to cool on a rack.
These cakes are moist and chocolaty enough to be eaten plain or you can follow the steps below for frosting! (Note, this frosting does have butter.)
Frosting – You’ll need:
- 4 Tbs. butter
- 1/3 cup unsweetened cocoa powder (Hershey’s again)
- 1 1/2 cup powdered sugar
- 3 Tbs. milk
- 1 Tbs. vanilla extract
- Melt the butter in a small saucepan and then remove from heat.
- Stir in the cocoa until smooth.
- Sprinkle in some of the powdered sugar and stir. Then pour in some of the milk and stir.
- Keep alternating the sugar with the milk until smooth.
- Then add in the vanilla extract.
- You may need to add additional milk if too thick or sugar if too runny.
- Once ready, you can pipe the icing using a plastic freezer bag or with a baker’s bag.