The Easiest Chocolate Cupcakes
I was in a pinch. Ever since our chickens started laying eggs, I vowed to never buy eggs again. (It’s not for vanity reasons or anything, it’s just that our eggs are so delicious and naturally organic and wonderful, all other eggs pale in comparison. Literally.)
Servings: 24 cupcakes
Ingredients
- 2 1/4 c all-purpose flour
- 1/4 tsp. clear vanilla extract
- 2 c confectioners sugar
- 1/4 c shortening
- 1 c hot water
- 1 c brewed coffee
- 2 tsp. white vinegar
- 2/3 c canola oil
- 1 tbsp. vanilla extract
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 c unsweetened cocoa powder
- 2 c granulated sugar
- 1 teaspoons water or almond milk
Instructions
- Preheat the oven to 350°F. Place liners in 2 muffin pans for 24 cupcakes. Set aside.
- In a large bowl, sift the dry ingredients together. Make sure your salt measurement is accurate. Set aside. (Be sure there are no lumps)
- In a medium bowl, mix the vanilla extract, oil, vinegar, coffee and water.
- Slowly whisk the wet ingredients into the dry ingredients, being careful not to over mix. The mixture will be quite wet, but this is okay.
- Scoop the batter into the prepared pans (about 2 tablespoons per cupcake liner) and bake about 18 minutes. (The baking time is 24 to 26 minutes in a non-convection oven.)
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool.
Frosting
- Cream shortening and vanilla in bowl using a handheld mixer for 2-4 minutes.
- Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in water.
- Use more water for a creamy consistency, use less water for a stiff consistency