Chocolate Cupcakes

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125 grams all purpose flour

200 grams sugar

40 grams cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp espresso powder

½ cup buttermilk ** see recipe for substitution

¼ cup canola oil

1 egg

1 tsp vanilla

½ cup hot water

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Prep

Preheat your own to 325 degrees fahrenheit and prepare a pot/kettle to heat water.

Dry Ingredients

In a bowl, whisk together all your dry ingredients.

Buttermilk

In a measuring cup, measure out buttermilk. If you don’t have buttermilk, measure out just a tad under ½ cup and add ½ tbsp of vinegar. Mixture will curdle and resemble buttermilk.

Wet Ingredients

Measure out the oil and add in the egg and vanilla. Combine with buttermilk.

Mix it all together

Add the wet ingredients to the dry ingredients and whisk together to combine. Add hot water slowly and combine to form batter.

Time to Bake

Line your cupcake tin, and fill liners using a ⅓ cup measuring cup. Bake your cupcakes for 25 minutes (set a timer and don’t open your oven).

Prep

Dry Ingredients

Buttermilk

Wet Ingredients

Mix it all together

Time to Bake

Cool Cupcakes

Fill & Ice

Congratulations!