Devil's Food Cupcakes

  • 1 1/3 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 tablespoons cup canola or sunflower oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla
  • 1 cup hot coffee

1 Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
2 Place the flour, sugar, cocoa powder, baking soda, and salt in a large bowl and mix together with a whisk. 3 In a small bowl, combine the oil, vinegar, and vanilla. Slowly pour this mixture into the mixing
bowl while whisking, and then continue whisking as you slowly pour in the hot coffee.
4 At this point there’ll be some lumps—it’ll happen, 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 way may be a little messy, but it beats standing there endlessly whisking and whisking.
5 With an ice cream scoop, fill the cups 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 all the way cooked; this is when you know they’re done.

YIELD: 12 cupcakes
KEEPS: Up to five days in the fridge, tightly covered

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