I doubled this recipe so I could take plenty to work. I frosted them with a simple chocolate frosting. Don’t worry that the frosting at first looks weird and lumpy, I sure was. It turns out silky smooth in the end. The cupcake recipe makes 12 cupcakes. The frosting is enough for 24 cupcakes. Make sure the cupcakes have cooled completely before frosting them.
Moist Chocolate Cupcakes with Chocolate Frosting
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder
or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake
In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt
until there are no visible clumps (cocoa tends to clump up).
In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla
extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir only until they just come together.
The mixture should be thin and rather lumpy.
Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in
oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup baking cocoa
1 teaspoon vanilla
4 cups powdered sugar
Place butter and cream cheese in a mixing bowl beat until combined about 1 minute. Scape
down the sides and add cocoa and vanilla mix until combined. Add powdered sugar and mix
until well combined. Use on cake, cupcakes or brownies.