Eggless Chocolate Fudge Cupcakes

Name: Eggless Chocolate Fudge Cupcakes
Yield: 12 cupcakes
Cuisine: Kenyan
Ingredients: 360 gms All Purpose Flour; 240 gms Sugar; 30 gms Unsweetened Cocoa Powder; 240 gms Hot Coffee; 120 gms Sunflower or Canola oil; 1 teaspoon Baking Soda; 1 teaspoon Vanilla Extract; 1 tablespoon Vinegar

Joseph Mwanzo @cook_20196508

Eggless Chocolate Fudge Cupcakes

Joseph Mwanzo @cook_20196508

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Ingredients

12 cupcakes

360 gmsAll Purpose Flour
240 gmsSugar
30 gmsUnsweetened Cocoa Powder
240 gmsHot Coffee
120 gmsSunflower or Canola oil
1 teaspoonBaking Soda
1 teaspoonVanilla Extract
1 tablespoonVinegar

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Steps

1

Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2

Take dry ingredients (all purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Mix very well using wire whisk. If your cocoa powder have too many lumps, please sift it.
3

In another bowl, mix wet ingredients (Water, oil, vanilla extract and vinegar).
4

Using whisk or mwiko, beat it till everything is incorporated well. Do not over mix it.
Fill the each muffin cup about 2/3 full with the batter.
5

Bake into pre-heated oven for 20-25 minutes. Check by inserting a toothpick in the center of the cake. If it comes out clean meaning cake is ready.
6

Remove it from the oven, let them cool for 5-10 minutes in the pan itself. Then remove it to a wire rack to cool completely.
7

Put in a container and wrap it in cling film to maintain freshness and wetness.