Espresso Cupcakes (Makes 45 mini cupcakes)
2 cups sugar
1¾ cup flour
¾ cup unsweetened Dutch cocoa
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
½ cup coconut oil, melted and cooled
2 large eggs
1 cup milk, room temperature
3 tsp vanilla extract
1 cup espresso or strong coffee
Pre-heat the oven to 350°F.
Add the sugar, sifted flour, cocoa powder, baking powder, baking soda and salt to a large mixing bowl, whisk together and set aside.
In a small bowl, beat the 2 eggs, oil milk and vanilla. Add to the sugar mixture until incorporated, 30 seconds.
Add the espresso and mix into sugar and egg mixture. The batter is supposed to be runny. Let the batter sit for 5 minutes.
Line a cupcake pan with paper cupcake cups and fill each one ¾ of the way full.
Bake for 22-25 minutes, check for doneness at 22 minutes, using a toothpick inserted into the center top of the cupcake, which will come out clean when the cupcakes fully cooked.
Remove from heat and let cool in the pan for 10 minutes. Then remove from pan and let cool completely.
Once cooled serve or frost with your favorite frosting!
Or...go over-the-top by filling the cupcakes with marshmallow cream filling and then use a mocha icing!