- 1¾ cups all-purpose flour -
- 1 cup granulated sugar -
- 1 cup packed light brown sugar -
- ¾ cup cocoa powder - Dutch processed cocoa powder is usually -
- recommended, since it’s treated with alkali to neutralize its acids, making it -
- react better with the baking powder. -
- 2 tsp baking soda -
- 1 tsp baking powder -
- ¼ tsp salt -
- 2 eggs at room temperature -
- 1½ tsp instant coffee mixed with 1 cup boiling water, cooled -
- 1 cup buttermilk, OR soy milk or coffee rich with 1 tbsp of -
- vinegar/ lemon juice added -
- ½ cup vegetable oil -
- 1 Tbsp vanilla extract -
- Chocolate Ganache Icing
- 1½ cups non-dairy dessert whip -
- 12 oz semi-sweet chocolate, chopped -
- 1 tsp vanilla extract -
1. Pre-heat oven to 350?F. Line muffin tins with paper muffin cups and spray with cooking spray.
2. In a large bowl, sift together the flour, sugars, cocoa, baking soda, baking powder and salt.
- Always sift the flour when baking; this aerates it and removes impurities.
3. In a separate bowl, whisk together the eggs, coffee, buttermilk, oil and vanilla.
4. Pour the liquid mixture into the dry and stir carefully, just until blended. Do not over-beat.
5. Pour the batter into the muffin cups and bake for 20 minutes for regular muffins and 12 minutes for mini muffins.
- Use a large glass measuring cup (with a spout) for pouring batter into the muffin cups to save yourself the job of cleaning up messy drips.
1. Heat the non-dairy dessert whip to a simmer over medium heat (until small bubbles appear along the sides of the pot), while gently whisking it.
2. Add the chocolate and allow the mixture to sit for 10 minutes. Gently stir in the vanilla.
3. Once the cupcakes have cooled, dip them in the ganache, tops down.
This recipe was featured in Kosher Inspired, Issue 2, February 2011. Kosher Inspired is a project of Mishpacha Magazine.