- 2 tablespoons hot water
- 2 tablespoons freeze-dried espresso
- 11/3 cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon baking soda
- 2 teaspoons salt
- 1/3 cup canola or sunflower oil
- 1 teaspoon vinegar
- 1 tablespoon vanilla
- 11/3 cups agave syrup(alternative for sugar)
1 Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
2 In a small bowl, mix the hot water and freeze-dried espresso together and set aside.
3 Place the flour, cocoa powder, baking soda, and salt in a large bowl and mix them together with a whisk.
4 In a separate medium bowl, combine the oil, vinegar, vanilla, and agave.
5 Pour the agave mixture into the dry ingredients while slowly whisking, and then add the hot-water-and-espresso concoction. At this point there’ll be some lumps, so don’t think you screwed up. There are two
things you can do: You can try to whisk them out, or you can clean your hands and get them out with your fingers. This second solution may be a little messy, but it beats standing there endlessly whisking.
6 With an ice cream scoop, fill each cup in the cupcake pan about ¾ full and bake for about 15 minutes. You’re looking for a dime-sized soft, shiny spot in the center of the cupcakes that looks like it’s not cooked all the way; this is when you know they’re done.
YIELD: 12 cupcakes
KEEPS: Up to five days in the fridge, tightly covered