INGREDIENT
1 1/2 cup of all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup canola oil
1 cup brewed coffee, cooled slightly
2 teaspoon vanilla extract
2 teaspoon white vinegar
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup canola oil
1 cup brewed coffee, cooled slightly
2 teaspoon vanilla extract
2 teaspoon white vinegar
METHOD
Grease a muffin pan or line with cupcake papers.
Heat over to 350 degrees.
Combine all ingredients in a mixing ball and beat on medium speed of an electric mixer until smooth and well blended.
Fill the prepared cupcake cups about half full.
Bake for 25 to 30 minutes, or until a cake tester or a wooden pick comes out clean when inserted into the center of a cake.
Heat over to 350 degrees.
Combine all ingredients in a mixing ball and beat on medium speed of an electric mixer until smooth and well blended.
Fill the prepared cupcake cups about half full.
Bake for 25 to 30 minutes, or until a cake tester or a wooden pick comes out clean when inserted into the center of a cake.
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