Cup cake

Name: Cup cake
Cuisine: Indian
Ingredients: 1 1/2 cups (188 g) all purpose flour; 1/4 cup (23 g) natural unsweetened cocoa powder; 1 cup (200 g) granulated sugar; 1 teaspoon baking soda (4 g) (make sure it's fresh!); 1/2 teaspoon (1 g) salt; 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules); 1 tablespoon white vinegar; 2 teaspoons vanilla extract; 1/4 cup plus 2 tablespoons olive oil

Damini Gupta @cook_20542278

#eatheart

Damini Gupta @cook_20542278

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Ingredients

1 1/2 cups (188 g)all purpose flour
1/4 cup (23 g)natural unsweetened cocoa powder
1 cup (200 g)granulated sugar
1 teaspoonbaking soda (4 g) (make sure it's fresh!)
1/2 teaspoon (1 g)salt
1 cupbrewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 tablespoonwhite vinegar
2 teaspoonsvanilla extract
1/4 cup plus 2 tablespoons olive oil

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Steps

1

Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2

Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3

Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4

Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
5

Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
6

Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
7

Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.