2 cups Sugar (I tried cutting it down, but ended up adding it back in. It just NEEDS it.)
3/4 cups Vegetable Oil
2 teaspoons Vanilla
2 tablespoons Brewed Coffee
2 cups Flour
1 cup Unsweetened Dutch Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Salt
1 tablespoon Cinnamon
Combine all of the wet ingredients into a large bowl, from pureed zucchini to vanilla.
Combine all of the dry ingredients in a separate bowl, mixing well.
Mix the dry ingredients into the wet, stirring until well combined.
Using a cookie scoop, fill your cupcake tins (mini or regular) 2/3 of the way full and place into a 325 degree oven.
For mini cupcakes, bake for 10 minutes (do not over cook!) until a knife just BARELY comes out clean. For full-size cupcakes bake for 20-22 minutes.
Let cool completely before frosting, or dust with powdered sugar.
Who Am I?
Oh the difference a few years makes... Where once I was a professional event planner and fundraiser in beautiful Southern CA, now I am a full time SAHM in a gorgeous-in-it's-own-way, semi-rural cow town in Sonoma County. Hey at least they have wine, right?