Chocolate Cupcakes

Ingredients – 18 cupcakes or 2x9 inch round cake layers:

  • 2 ¼ cups all-purpose flour

  • 1 ½ cups sugar

  • ¾ cup cocoa

  • 2 tsp. baking soda

  • ½ tsp. salt

  • 1 ¼ cups coconut milk

  • ½ cup oil

  • ½ cup Sonoma Cold brew coffee

  • 4 oz. of good quality dark chocolate, melted

  • 1 tsp. vanilla

  • 2 tsp. vinegar

Directions

  1. Preheat oven to 350°F. Line a 9 inch round cake pans with parchment or fill cupcake pans with cupcake papers.

  2. Sift the sugar, flour, cocoa, baking soda, and salt into a medium size bowl. Set the bowl aside.

  3. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate, and vanilla.

  4. Add the wet ingredients and whisk until just incorporated.

  5. Add vinegar. Do not overmix.

  6. Distribute batter evenly between cupcake holders or pans.

  7. Bake for 20 minutes or until cake springs back to the touch.

  8. Place pans on a cooling rack to cool.

DessertJessica Little