Ingredients
1 1/2 cups flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee
1 tablespoon white vinegar
6 tablespoons olive oil
2 teaspoons vanilla extract
Frosting:
4 tablespoons butter
1/3 cup cocoa powder unsweetened
1 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract
Preparation:
Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.
In a bowl, whisk together the cocoa powder, flour, baking soda and sugar until there are no visible clumps.
In another bowl, mix together the vinegar, coffee, olive oil and vanilla extract. Pour this mixture into the wet ingredients mixture and stir only until they just come together.
Pour the batter into the cupcake liners, about 2/3 of the way full. Place in the preheated oven and bake for 20 minutes until a toothpick inserted in the center comes out clean.
Meanwhile prepare the frosting. In a saucepan melt the butter and remove from the heat. Stir in the cocoa until smooth. Then alternatively add the powdered sugar, milk and vanilla, stirring after each addition.
Remove the cupcakes from the oven and allow to cool in the tin for 5 minutes. Then remove from the tin and let cool on a rack. Once cool, coat the cupcakes with the frosting.
