Servings: 12 cupcakes 1 1/2 cups all-purpose flour, measured correctly 1 cup granulated sugar 1/3 cup natural unsweetened cocoa 1 tsp baking soda 1/2 tsp salt 1 cup warm coffee, or 8 fluid oz 1 Tbsp white distilled vinegar 1/3 cup light olive oil or vegetable oil 1 large egg, room temperature 2 tsp vanilla extract Cook Mode Prevent your screen from going dark
Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
In a second mixing bowl, whisk together wet ingredients.
Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.
Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting. ENJOY