Eggless Chocolate-Coffee Cupcakes

Cupcake batter:
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

1. Preheat oven at 350 degrees
2. Mix flour, cocoa powder, sugar, baking soda, salt and vanilla in a bowl.
3. In a separate bowl mix coffee, vinegar and olive oil.
4. Combine wet ingredients with dry ones mixing with a spatula. The batter will not be very thick. Do not overmix.
5. Share into 12 cupcake liners and bake for 15 minutes or until toothpick inserted comes out clean.
6. Let them cool down before frosting.
7. For the frosting; sift powdered sugar and cocoa powder into a bowl.
8. Beat the butter about a minute and gradualy add sugar and cocoa powder.
9. Pour heavy cream and continue mixing.
10. 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