They were super moist and all the girls thought they were delicious! I made sure to use my expensive unsweetened cocoa powder and coffee to make sure the chocolate flavor was intense. I topped them with a simple butter cream frosting and sprinkled a little bit of red sugar sprinkles on top.
2 cups sugar
1 tsp salt
2 tsp baking soda
1/2 cup unsweetened cocoa powder
3/4 cup canola oil (I am going to cut this back to 2/3 cup next time I make it)
2 Tbsp distilled white vinegar
2 tsp vanilla extract
1 cup cold water
1 cup cold coffee
1/2 bag of chocolate chips
Preheat oven to 350 degrees. Line two muffin tins with paper liners and set aside.
In a large bowl, sift together the flour, sugar, salt, baking soda and cocoa powder. Make three wells in the dry mixture and add the oil into one, vinegar into the second and vanilla into the third. Pour the cold water and coffee over the entire mixture and stir well until just combined. Stir in the chocolate chips.
Divide the batter for 24 cupcakes, filled 3/4 way. Bake for 22 to 25 minutes until a toothpick inserted in the middle of one cupcake comes out clean. Remove from muffin tins and allow to completely cool on a wire rack. Frost with your favorite icing.
Adapted from allrecipes.com