Moist Chocolate Cupcake

I was looking for a really good moist chocolate cupcake after having one at Starbucks the other day and have definitely found it. I used my large muffin tin, which is a very good investment(I got mine on sale at a grocery store for $6), and the recipe made 6. For the frosting I made a vegan ganache with vanilla almond milk and melted chocolate and whipped it into vegetable shortening and powdered sugar to make a thick chocolate-y frosting. If you are looking for a moist chocolate cupcake or cake recipe look no further. I got the recipe here.

  • 2 cups flour
  • 1 cup sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs (or 1/4 cup applesauce)
  • 1/2 cup canola oil
  • 1 cup milk (or soy or almond milk
  • 1 teaspoon vanilla
  • 8 ounces black coffee , cooled
  • Preheat oven to 350°.
  • In a large bowl, whisk eggs(or applesauce), canola oil, vanilla and black coffee (cooled) together.
  • Stir in sugar, cocoa powder, salt, baking soda and baking powder.
  • Alternate stirring in flour and milk.
  • Don’t worry if batter seems runny to you, this is normal and makes the cake so moist!
  • Pour batter into two greased 9-inch round cake pans.
  • Or if you’re making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
  • Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
  • cool and frost!

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