Happy Valentine’s Day! In honor of the day, I thought I’d share my absolute favorite way to indulge my chocolate craving when I have no chocolate in the house (I always seem to have cocoa on hand though): Six-Minute Chocolate Cupcakes. Enjoy! And give someone a hug today. 🙂
P.S. This recipe also happens to be vegan, so you don’t even have to have fresh eggs!
Six-Minute Chocolate Cupcakes
Adapted from Moosewood Restaurant Cooks at Home
Makes a dozen cupcakes.
Ingredients:
CUPCAKES
- 1 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raw sugar
- 1/2 cup vegetable oil
- 1 cup cold brewed coffee (or water, if you prefer)
- 2 teaspoons vanilla extract
- 2 tablespoons vinegar (I like red wine vinegar for this, but any vinegar will do)
GLAZE (optional)
- 1/2 pound bittersweet chocolate (70% cocoa dark chocolate if you have it)
- 3/4 cup hot water or milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees. Put paper baking cups into cupcake pan.
Sift together flour, cocoa, baking soda, salt, and sugar in a large bowl. In a separate bowl, mix together oil, coffee (or water), and vanilla. Pour liquid ingredients into dry ingredients and mix with a whisk. When the batter is smooth, add the vinegar and stir quickly. (This is the cool part. The vinegar reacts with the baking soda to give the cake a little rise. Expect to see pale swirls in the batter…it’s all good.) Stir just until the vinegar is evenly distributed in the batter. Pour the batter into the cupcake cups and pop in the oven for 20 minutes. If you skip the glaze, you’re done and have chocolate yumminess in less than 30 minutes!
For the glaze, melt the chocolate in an ovenproof bowl in a 300 degree oven (I use my toaster oven for this while the cupcakes are baking in my big oven). Stir the hot water or milk and the vanilla into the chocolate until smooth. Spoon over cupcakes when they come out of the oven. Refrigerate for at least 30 minutes.
xo,
