200g demerara sugar
200g cake flour
1 teaspoon of baking powder
200g eggs at room temperature (approximately 4 eggs)
200 grams of butter, room temperature
2 tablespoons cocoa
3 tablespoons milk
1 teaspoon instant coffee
1 teaspoon sodium bicarbonate
2 tablespoons apple cider vinegar
Preheat your oven to 177°C (350°F). Place some cupcake paper cups in your favorite muffin tin. This recipe makes about 12/14 beautiful cupcakes.
Place sugar, flour, baking powder, eggs and butter in the bowl of your food processor.
Hit the pulse button and mix until you have a smooth batter.
In a separate bowl mix the cocoa with the milk and the teaspoon of instant coffee.
In another bowl mix the apple cider vinegar with the sodium bicarbonate.
Add both preparations to the batter in the food processor.
Mix again, until all ingredients are blended. You’ll get a nice, smooth, silky chocolate batter.
Fill the cupcake paper cups to 3/4 as shown below.
Bake for approximately 14/16 minutes.
Use a skewer to check if they’re done. Transfer the baked cupcakes to a wire rack and let cool.
Decorate as you wish: ganache, buttercream frosting, dulce de leche.