chocolate espresso cupcakes

NOTE: Recipe Updated February 15, 2009

cutest Anna enjoying a little chocolate

I couldn’t think of a more catchy name. These are a standby for me. I am not a baker, or a photographer for that matter, so my brother sent me this adorable picture he took of my cousin Wendy’s little girl Anna. She is enjoying the cupcakes that my mother and sister-in-law served for a family function that I was unable to attend.

I have a problem with the accuracy needed to be a good baker (I do not like to measure), therefor I have a small collection of recipes that I make over and over. These are actually vegan, but don’t let that scare you. They are loved by all who have tried them. 2 of the 4 in this house cannot have dairy so I use soymilk, and not a one can tell. If you use buttermilk do not add the vinegar.

You will also notice that there are no eggs, which is great if you want some cake and are out of eggs, you will not miss them here. Give them a try.

Chocolate Espresso Cupcakes

Makes exactly 12 cupcakes.

1 cup soymilk + 1 tsp cider vinegar (let sit for a minute) or use 1 cup milk or buttermilk, almond milk, etc.
3/4 cup sugar
1/3 cup canola or grapeseed oil (I use grapeseed)
1 tsp vanilla
1 tsp espresso or fine coffee grounds
1 cup flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp fine sea salt

Preheat oven to 350F. Mix all wet ingredients in a bowl. Then mix all the dry ingredients in another bowl. Mix the two together, pour into a muffin pan (papers optional). Bake 18-20 minutes. Let cool.

Once cool, melt some chocolate of your choice (dark chocolate chips are my preference). Using a spoon spread on the top of each cupcake and sprinkle with something if you like. I have these cute little chocolate sprinkles from Callebaut that are square and seriously chocolate, not like the jimmies from the supermarket that taste of wax.