If you need a quick and easy dessert that will please chocolate lovers – and vegans, this is the New Year’s recipe for you. It takes about 10 minutes to make this recipe and most people have the ingredients in their pantry.
These are the cupcakes we talked about on Cape Cod Times online “Life with Gwenn”. https://www.capecodtimes.com/news11/20181226/new-years-eve-party-advice-on-life-with-gwenn
Even after being frozen for 2 weeks, the cupcakes were delicious.
Happy New Year!
Chocolate Crazy Cake
Makes 12-14 cupcakes (or bake 3-5 min. longer for large cupcakes)
1 1/2 cups all-purpose flour
1 cup plus 2 Tablespoons sugar
1/3 cup cocoa (don’t use Dutch processed)
1/2 teaspoon Baking Soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vinegar
1 teaspoons pure vanilla extract
1 cup cold water or coffee (I use cold decaf instant coffee)
Heat oven to 350 degrees.
Stir together flour, sugar, cocoa, baking soda and salt. Poke three holes in the ingredients with the handle of a wooden spoon. Pour oil into one hole. Do not mind if it overflows. Spoon the vinegar into a second hole and the vanilla into the last. Pour the cold water or coffee over the top and stir ingredients until smooth.
Pour batter into cupcake holders or into an 8 x 8 x 2 inch lightly oiled pan.
Bake until a toothpick inserted in the center comes out clean (about 23 minutes or bake 3-5 min. longer for large cupcakes). Place on rack to cool.
I frost with a chocolate ganache: place 1/2 bag chocolate chips and 1-2 Tablespoons of Half & Half or heavy cream and place in top of double boiler (or bowl sitting on pan of simmering water – do not let water touch bowl). Stir. When desired consistency, frost each cupcake. Optional: add some chopped nuts or holiday sprinkles (I like seasonal sprinkles or salted caramel sprinkling sugar from T.J. Maxx).
Or just sprinkle with powdered sugar.