Ingredients:
Dry Ingredients
- AP Flour (all-purpose) – 1.5 cups
- Hershey’s Cocoa powder – ½ cup
- Granulated sugar – ½ cup
- Brown sugar – ½ cup
- Baking soda – 1 tsp
- Salt – ½ tsp
Wet Ingredients
- Warm Whole milk – 1/2 cup
- Hot coffee decoction – ½ cup
- Canola/ vegetable oil – ½ cup
- Vanilla extract – 1 tsp
- White vinegar/ butter milk – 2 tsp
Procedure:
- Preheat the oven for 350 degree F and place the cupcake liners into the cupcake molds
- In a wide mixing bowl sieve all the dry ingredients and keep aside
- In a small bowl add the wet ingredients whisk together and pour the mixture into the dry ingredients.
- Mix the mixture very gently, donot over beat
- The batter should be little thin, pour the mixture into the cupcake liners carefully
- Bake it for about 15-18 mins or insert the toothpick in the center comes out clean.
- Cool in the wire racks and store it in air tight container for about 3-4 days (unfrosted).