This cupcake recipe is from the category of simple and Lenten. Even a child can cope with its preparation. There is no need to whip anything, just mix the ingredients. The recipe is designed for a muffin tin with a diameter of 18 cm.
To prepare the chocolate cupcake, we will take simple ingredients:
Ingredients for the chocolate cupcake
Heat the oven to 180 degrees. Mix in one bowl the dry ingredients - flour, salt, cocoa, baking soda, baking powder. It is best to sift the flour and cocoa to give it air.
Flour and cocoa.
In a separate container, mix sugar, coffee, water, vegetable oil and wine vinegar. The wine vinegar can be replaced with lemon juice. Stir to dissolve the sugar and coffee. It is okay if some of the sugar remains in grains.
Sugar, Coffee and Water.
Then mix everything together - the dry and liquid components.
The ingredients for the cupcake batter
For some reason, this time the dough turned out more thick, so next time I would reduce the amount of flour by 1-2 tablespoons.
Dough for chocolate cupcake without eggs
Pour the batter into a muffin tin with a parchment lined bottom.
Dough for chocolate cupcake in molds
Bake the cupcake in a preheated 180 degrees oven for about 40 minutes. Check the readiness with a splinter. When ready, cool the cupcake in the mold, then remove it by loosening the parchment.
Chocolate Cupcake Recipe
To decorate, chop nuts and chocolate.
Chocolate and pecans.
Brush the top of the cupcake with chocolate paste and sprinkle with nuts and chocolate.
Decorate the chocolate cupcake without the eggs.
Enjoy your tea time!