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This is my go to recipe for birthday cakes after receiving it from a friend some years ago – it makes a lovely rich chocolate cake that is dense enough to use for any sort of icing and is super tasty & keeps well.
Today I have used it for cupcakes for my sons birthday. It is so quick and easy to make, with no need for a food mixer or processor.
Sift & add together the following in a large bowl and combine well (please note I hardly EVER sift anything I am baking, but please feel free to!)
2 Cups Plain Flour
2 teaspoons baking soda
1 teaspoon salt
1/2 Cup cocoa
1 1/2 Cups Sugar
In a separate bowl combine the following
2 lightly beaten eggs
1/2 Cup oil
1 Tablespoon malt vinegar
1 Cup Milk
1 teaspoon vanilla essence
1 Cup black coffee (I add 250mls cold water and 1 tsp of coffee, mix well then add to wet ingredients)
Pour the wet ingredients into the dry and mix well until combined & no lumps remain.
Heat oven to 180C. Pour into muffin trays lined with cupcake cases, filling to 2/3rds full. Cook for 14-18 minutes depending on your oven. As with all cupcakes check early then continue to cook for 1-2 minutes at a time until done to ensure they are not overcooked & dry.
Remove from the oven once they spring back to the touch or a skewer comes out clean. Leave in the tray for a few minutes until cool enough to remove to a wire rack until completely cooled. Store in an airtight container until you are ready to ice. These can be frozen until you are ready to use.
I just love the odd ingredients in this one, the fact I NEVER drink or eat anything coffee flavoured attests to the fact this tastes nothing like coffee! Or malt vinegar for that matter! Odd baking science at its best….
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Happy Baking 😀
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