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!