Chocolate and Coffee is a wonderful combo....this is a hit even in many drinks like my Hot Mocha. I wanted to try this combo in a cake from a long time. I am so glad I did and so sad I took so long :). Most of the times (this time as well ), I use wheat flour instead of all purpose flour for baking. I feel that if you are using wheat while baking, texture of the cake or bread slightly changes, but there is no much difference in taste and sure a healthy option rt. If you love chocolate and coffee just like me, you will love these cute cupcakes for sure. They came out so soft, moist and yummy. I felt that coffee flavour wasn't very dominating and they were more like a chocolate cake. My son just loved them and he was saying " I love these brownie cupcakes" :)
Makes about 9 Cupcakes
1 cup Wheat flour ( or use All Purpose Flour)
1 tsp Baking powder
1/2 tsp Baking soda
2 tbsp unsweetened Cocoa powder (I used Hersheys)
1 tbsp Instant Coffee powder (I used Nescafe)
A pinch Salt
3/4 cup Sugar
1/2 cup Milk
1/2 cup Oil
1 tsp Vanilla essence
1.5 tbsp Hot water
2-3 tbsp Chocolate chips
Preheat the oven to 350F. Grease a muffin pan or use some muffin liners.
Sift together flour, baking powder, baking soda, cocoa powder, salt and keep aside.
Whisk sugar, milk, oil, vanilla essence until sugar is completely dissolved.
Dissolve coffee powder in hot water. Add to the wet ingredients and mix well.
Combine both wet and dry ingredients. Do not overmix. Finally add the chocolate chips and give a quick mix.
Pour the cake mix to about 3/4th of each muffin liner. Bake for about 20-25 minutes or until a toothpick inserted at the centre of one of the cupcakes comes out clean.
Cool for a few minutes. Serve them with or without chocolate sauce topping.
Sending this to the following events:
Healthy Morsels event at Taste of Pearl City
Snack Recipes at My Culinary Creations