Double Chocolate Cupcakes
(18 Oct 2017)

Double Chocolate Cupcakes Expresso

Double Chocolate Cupcakes

Recipe by Grace Stevens

 

50g semi-sweet chocolate
1 1/2 cups sugar
180ml cups hot coffee
1 1/4 cups flour
3/4 cups unsweetened cocoa powder
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 ¼tsp salt
2 large eggs
90ml oil
180ml well-shaken buttermilk
¾tsp vanilla

 

Preheat oven to 150°C. Line 24 muffin holes with muffin liners. Finely chop chocolate and mix into coffee. Allow to stand and mix occasionally. Sift sugar, flour, cocoa powder, bicarb, baking powder and salt together in a large bowl. Beat eggs together until light. Slowly add oil, buttermilk, vanilla and melted chocolate mixture to the eggs. Add to sugar and flour mix and combine well.Fill liners ¾ of the way to the top with batter. Bake for 34 minutes and allow to cool in the muffin tins. These freeze very well.


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