Description
The cupcake is very moist and has a great balance of chocolate and coffee. Cooked very easily and can be stored in an airtight container for several days.
Ingredients
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Flour
1.75 cup
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Chicken egg
2 piece
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Cocoa powder
0.75 cup
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Instant coffee
0.25 cup
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Yogurt
1.25 cup
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Sugar
2 cup
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Salt
1 tsp
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Vegetable oil
80 ml
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Soda
1 tsp
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Leavening agent
2 tsp
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Coffee natural
1 cup
Cooking
Preheat the oven to 180. Lightly grease and flour a baking dish (ideally with a pipe in the middle). In a bowl sift together the flour, cocoa powder, baking powder, soda and salt.
Whisk together vegetable oil, sugar, eggs, instant coffee and vanilla.
Add half of the flour and yogurt, mix well.
Then add the remaining flour.
Boil the Cup of hot coffee.
Add coffee to batter and stir with a whisk. The batter will be quite liquid.
Pour the batter into the form. I baked it in a slow cooker. Bake until toothpick inserted in cupcake comes out clean and it is springy when gently pressed.
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