Chocolate Moist Cupcakes

Chocolate moist cupcakes Ingredients 1 3/4 cup cake flour 3/4 cup Dutch cocoa powder 1 1/2 cup brown sugar 1tsp. Baking soda 1tbsp. Vanilla 1 1/2 tsp. Baking powder 180ml. Evaporated milk 1cup warm water 1/2tsp. Black coffee 1/2 cup Vegetable oil 1/2 tsp. Salt 2pcs. Eggs


Bake in 170'C for 15-18mins . Prepare a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. (Since cocoa tends to clump up it might help to sift the cocoa first).
Pour 1 & 1/2 teaspoons of coffee granules into the 1 cup of warm water and stir gently. In a separate bowl mix together the coffee/water mixture, vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir until mixture comes together. Do not over mix (the batter should be thin and slightly lumpy).
Pour the batter evenly into the cupcake liners (about two-thirds of the way full). Place in oven and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on wire rack.
Decorate with frosting as desired!Make 24pcs. Cupcakes in Size 3oz