Chocolate Cake with Chocolate Icing

Cupcake/Cake Ingredients:

• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 cup brewed coffee
• 1 Tablespoon white vinegar
• 2 teaspoons vanilla extract
• 6 Tablespoons vegetable or canola  oil

If you are looking to make...

• 1 dozen cupcakes: use the original recipe (bake for 18-20 minutes)
• 1- 6” inch 2-tier cake: use original recipe (bake for 25-30 minutes)
• 1- 6” inch 3-tier cake: multiply original recipe by 1.5 (bake for 25-30 minutes)
• 1- 8” inch 2 tier cake: multiply recipe by two (bake for 35-40 minutes)

Directions*:

*The directions below are written for cupcakes but can easily be adapted if you are making a cake.

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray with non-stick spray, set aside. 

In a large bowl, sift together the flour and cocoa powder, making sure there are no lumps remaining. Whisk in the sugar and baking soda.  

In a separate small bowl, mix together the brewed coffee, vinegar, vanilla extract, and oil. 

Pour the wet ingredients into the dry and whisk until just combined. There may be a few lumps remaining which is okay.  

Fill cupcake liners about 2/3 of the way full. Bake for 18-20 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow to cool in the pan for about 5 minutes. 

Carefully remove the cupcakes from the pan to a wire rack to finish cooling. 

Hershey’s Chocolate Icing:

Ingredients:

• 1 stick unsalted butter (8 Tablespoons), melted
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoons vanilla extract

Directions:

In a medium sized bowl, beat melted butter and cocoa powder until smooth. Alternately add the powdered sugar and milk. Beat until smooth. Stir in vanilla extract. Makes around 2 cups.