This is one of my all-time favorite cupcakes! The perfect amount of coffee, chocolate, and creamy frosting. This recipe is super moist, not overly sweet, easy to make and absolutely delicious.
2 1/2 Cups Organic All-Purpose Flour
1 1/2 Cups Organic Raw Sugar
1/2 Cup Cocoa Powder
2 Teaspoons Baking Soda
1/2 Teaspoon Sea Salt
2/3 Cup Olive Oil
2 Tablespoons Bragg Raw Apple Cider Vinegar
1 Tablespoon Vanilla
2 Cups Cold Coffee
1/2 Teaspoon Cinnamon
Stir together flour, sugar, cocoa, soda, and salt in a bowl. Make 3 wells in the mixture; pour oil in one vinegar in one and vanilla in another. Pour in coffee and gently stir. Place baking cups on a cookie sheet, and scoop batter into baking cups. Bake at 350, for 18 minutes or until done. Allow to completely cool and then ice.
3 Tablespoons Cocoa Powder
Beat cheese, sugar, and vanilla until smooth. Pour in cream. Beat until combined. Spoon into an icing bag and ice cupcakes.