Ingredients:
All Purpose Flour – 1 cup
Baking Powder -1 tsp
Baking Soda – ½ tsp
Unsweetened Cocoa Powder – 6 tbsp
Granulated Sugar – ¾ cup
Vegetable oil – ½ cup ( I used sunflower oil)
Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
Milk – ¼ cup
Yogurt – ¼ cup
Vanilla essence – 1 tsp
Chocolate Icing –
Unsalted Butter – 100 gms, room temp
Cocoa powder – ⅓ cup
Icing sugar – 100g
Vanilla essence – 1 tsp
Instructions:
In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar.
Make a well, add all the wet ingredients one by one.
With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined.
Fill the paper cups ¾ of the way.
Bake for about 10 min, in a preheated oven at 180 degrees
Check if the cupcake is done but pricking it with a cake tester or a tooth pick
Once out of the oven, transfer the pan to a wiring rack to cool.
After about 10 minutes remove cupcakes from the pan and let the it cool completely before icing.
Source, prepared and tried and tested by: Bobby Swanson
