Skinny Chocolate Cupcakes

Super Easy & Moist Chocolate Cupcakes

And Who Doesn't Want to be Quilt Free!!

This recipe does not use eggs or butter! Can you believe it!  

• 1 1/2 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of instant coffee)
• 1 Tbsp white vinegar
• 2 teaspoons vanilla extract
• 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Frosting:  Yes the frosting has butter in it!

• 4 Tbsp butter
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cup powdered sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract

Cupcakes:

1 Preheat oven to 350°F 

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.

3 In a separate bowl, mix together the coffee, vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Fill cupcake cups about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a toothpick comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. 

Frosting:

Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, add about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

Makes 12 cupcakes.  If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and bake for 35-40 minutes.