Dark, crumbly and sinful. These cupcakes, which can be easily turned into a cake if you increase the recipe are one of my favourites. Not too sweet, gorgeously dark with a strong hint of coffee. The best way to curl up and read a book while scarfing down an entire batch.
The thing is that I usually make cupcakes, since I’m only baking for 2 people, and I hate the sight of cakes or food just transferring from table to fridge. This is a recipe for a cake, which I adapted to make into cupcakes. I made 8 of these, and you can easily decrease or increase the ingredients to suit your needs.
110 gms flour
4 tbsp sugar
1 tsp baking powder
2 tbsp buttermilk
150 mls hot coffee ( I used instant coffee)
1 tsp vanilla
2 tbsp cocoa powder
4 tbsp veg oil.
For this recipe, you need a bowl an a whisk. if you so wish you can use a mixer, but really this is all you need.
Sift in all the dry ingredients together. Gradually add in the egg, vanilla, oil and yogurt and mix well. Now gently tip in the hot coffee, all the while mixing you batter. The resulting batter will be liquidy and this is actually what gives it the springiness.
Bake at 170℃ for about 20-25 mins.
These cupcakes are a wonder. So easy, so tasty and so very dark and moist.