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Can I make it without the coffee?
Hi Eden. Yes, you most certainly can, although you’ll lose some of the depth of flavor. I would use water instead–the same amount.
Literally, the only chocolate cake/cupcakes my family will eat and request. I’ve make hundreds of cupcakes throughout the past 4 or more years and EVERYONE loves them! TY
This has been my go to cupcake recipe since 2016 when I first discovered it!!! The olive oil makes the recipe! Thank you thank you!
Overall this is not a good recipe. I followed this recipe to the tee and there was not enough liquid for the dry ingredients. I mixed, I waited, and it wasn’t even close to enough to even wet all the dry ingredients. I had to add a whole cup of liquid get to a thick consistency. Even then it was too thick so I added another 1/4 cup of oil and I was at a good scoopable texture. Due to the huge excess of liquid required I added a teaspoon of baking powder. Thank-god I did because my muffins actually rose and were semi-usable. You really need to modify the ingredients because for the novice baker they’d would just have a waste of food. Furthermore, the balance of the flour is missing as it tastes like too much flour and it is dry. Definitely would not recommend this recipe. Find one that actually gives you proper measurements and good flavour.
I think you might have done something wrong. This is a go to chocolate cake in my family for years and years and the recipe works perfectly. My non baker hubby has used if to make my birthday cakes and they come out great! It is usually more liquidy then the usual cake batter, but it bakes up beautifully. And it actually improves by spending a night in the fridge after it bakes up (which is not normally the case with cakes).
Can i omit the sugar and add chocolate chips? And if so how much?
Hi, Lisa! You could omit the chocolate chips, but I don’t think you’ll be able to omit the sugar entirely and have the recipe still work. You could try reducing the sugar to a half cup. Note that the result won’t taste like regular cupcakes and may be a bit dry.
Would you recommend using self raising flour or cake flour instead of all purpose flour to make this cupcake? If it was self raising flour, would the amount of baking soda be reduced by half?
Hi Kala, this recipe uses baking soda and vinegar to create the leavening needed for the cake to rise. I haven’t tried making the recipe using cake flour or self-rising flour so don’t know what to tell you. I’m guessing you should be fine with cake flour, but self-rising flour may throw off the chemistry of the leavening.
Thanks for your reply. I made it today reducing the baking soda by half and it still cracked a little on the tops but tasted awesome! Thanks for sharing.
Hi, can I use other vinegar like red grape vinegar or apple cider vinegar instead of white vinegar?
Hi, white vinegar is best, but if you don’t have it on hand, feel free to use apple cider vinegar. I would not use red wine vinegar.
These came out moist and chocolatey! Just the way I like things. Loved how they rose beautifully and perfectly. My how lovely these came out with the usual pantry stocked ingredients. Had limited amounts of powdered sugar so used up the last of that for a vanilla buttercream frosting and then created the cream cheese frosting recipe on this site with brown sugar and the cupcakes looked magnificent. Love this site and love the simple, delicious recipes and instructions. I appreciate the hard-boiled eggs instruction on here for my go-to way of making hard-boiled eggs. Teaching ourselves to cook and bake, one internet recipe at a time… ; )
I’m going to use pudding for frosting
Hey I did try this recipe and came out really good. It was moist and texture also really nice. I used cookie and cream frosting on it. It is surely a keeper. Thanks for sharing.
Hi Elise, this recipe looks very interesting. I am wondering if olive oil can be substituted with sunflower oil?.
Hi Farzana, sure! The most important thing is to use fresh oil. Seed oils especially can go rancid quickly. Extra virgin olive oil (which is what I always use when a recipe calls for olive oil, including this one) has anti-oxidants in it that help protect it from going rancid quickly, which is why EVOO can stay good longer than other oils.
Can this recipe be doubled?
Hi, Chanya! Emma here, managing editor for Simply Recipes. Yes, I believe this recipe would work just fine doubled. Enjoy!
How can I make a vanilla/yellow cake out of this recipe? It was delicious as-is, but I want to make cupcakes for a coworker’s departure and she wants vanilla, so I’m trying to figure out what I should do with the recipe to adapt it.
Can I just omit the cocoa powder? Should I go to 2 tbsp vanilla extract to give it a stronger vanilla flavor (I already upped to 1 tbsp in the chocolate version, because a good quality vanilla extract is amazing at making chocolate taste better)?
Great question Jess! I haven’t yet attempted to make a vanilla cake like this, but it is on the list.
I’m going to do a small trial run of the recipe; I looked up an eggless vanilla cake and the recipe looks similar to this (sans chocolate), but does include butter instead of olive oil. I think since the flavor may end up lighter, I’m going to try a vegan margarine spread instead of olive oil (specifically, Earth Balance soy free vegan spread) to give it a richer kinda buttery flavor.
So I’m looking at 60g flour, 66g granulated sugar, 2g baking soda, 1.3g salt, 1/3c warm water (coffee would hit the flavor too hard I think), 1tsp white vinegar, 1.5tsp vanilla extract, and 2tbsp vegan margarine
I made the chocolate recipe with 1tbsp (3tsp) vanilla extract (I use a premium Madagascar vanilla extract, no imitation junk) and it was amazing, so I’m only halving the extract instead of cutting it to one third, to ensure the vanilla flavor stands out.
This should yield 3-4 cupcakes — perfect for a trial, and not too much wasted if it bombs! I’m hoping that the only subsequent tweaks I’ll need to make are to the vanilla content, if anything :)
This recipe looks very interesting, I’m thinking about making it in a loaf pan, would 8×4 be enough? Thanks!
Just what the title says! Delicious, light, and satisfying.
I’m so glad you like them!
These are my go to cupcakes and always a hit. I use decaf coffee when making them for kids and sometimes add a bit of cinnamon for a change.
These were amazing – nice dark color, perfect texture and great flavor!!
Hi, haven’t made these yet, wanted to know if i can substitute the vinegar for something other than eggs. Thanks!
Hello Tritia, this recipe needs to be followed rather precisely. There is no substitute for the vinegar.
It didnt rise at all.
Hi Becky, if it didn’t rise, the likely culprit is your baking soda. That’s the only leavening in the batter. If it is too old, it will not react with the vinegar to form the bubbles you need for the cupcakes to rise. To check your baking soda, put a little in a small bowl, dribble some vinegar over it. If it foams up like crazy, it’s good. If not, it doesn’t work and should be replaced.
hi elise could i add eggs if i wanted to and if i did how many would i add?
im 15 and baking is really fun to me.
Hi Dina, I’ve tried adding an egg to this recipe and the result doesn’t taste nearly as good! I would stick to the recipe as written. I’m so glad you like to bake!