Chocolate Cupcakes with Fluffy Peppermint Meringue Frosting
INGREDIENTS
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1 3/4 cups all-purpose flour, or half all-purpose, half whole wheat
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1 cup packed brown sugar
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1/2 cup cocoa
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1 tsp. baking powder
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1 tsp. baking soda
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1/2 tsp. salt
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1 cup milk
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1/2 cup canola oil
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2 large eggs
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2 tsp. vanilla extract
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1 cup strong coffee (I mix together instant decaf)
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Preheat oven to 350°F. Line muffin tins with paper liners.
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In a large bowl, whisk together the flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa.
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Add the milk, oil, eggs and vanilla and whisk to combine; add the coffee and stir until well blended and smooth.
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Divide the batter among the cups and bake them for 20-25 until the tops are springy to the touch. Tip the cupcakes in their tins to allow the steam to release, and cool completely before you frost them. Makes 1 1/2 dozen cupcakes.
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