1 and ½ cups all purpose flour
¼ cup cocoa powder
1 cup sugar
1 tsp baking soda
1 tsp vanilla
¼ tsp salt
¾ cup strong black coffee (or you can use 1 tablespoon instant in hot water)
1 tbsp white vinegar
6 tbsp olive oil
Frosting*:
2 and ½ cups powdered sugar
2/3 cup unsweetened cocoa powder
5 tbsp butter, at room temperature
6-10 tbsp heavy cream
Heart shaped chocolate chips for decoration
Instructions
- Preheat oven at 350 degrees
- Mix flour, cocoa powder, sugar, baking soda, salt and vanilla in a bowl.
- In a separate bowl mix coffee, vinegar and olive oil.
- Combine wet ingredients with dry ones mixing with a spatula. The batter will not be very thick. Do not overmix.
- Share into 12 cupcake liners and bake for 15 minutes or until toothpick inserted comes out clean.
- Let them cool down before frosting.
- For the frosting; sift powdered sugar and cocoa powder into a bowl.
- Beat the butter about a minute and gradualy add sugar and cocoa powder.
- Pour heavy cream and continue mixing.
- Top the cupcakes with the frosting and decorate with heart shaped white chocolate chips.
*As a warning - the frosting recipe makes about 2-3x more frosting than you need for the cupcakes. It's also super thick so expect to add more cream to thin it out than what I have listed. I've used a different amount each time aiming for a texture that's spreadable
