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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 18 |
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Adapted from Baking Bites ( /2006/10/one-bowl-buttermilk-chocolate-cupcakes/#more-475). Deep, rich coffee and cocoa cupcakes are filled with a raspberry buttercream before being frosted with white icing and topped with royal icing eyeball buttons and red gel decorating icing Ingredients:
3/4 cup flour |
1 cup spelt flour |
1/2 cup cocoa powder |
1 cup sugar |
1 1/4 tsp baking soda |
1/4 tsp salt |
1 tbsp instant coffee granules dissolved in 1 tbsp boiling water |
2 tbsp honey |
1 cup buttermilk |
1/4 cup canola oil |
1/4 cup applesauce |
1 1/2 tsp apple cider vinegar |
1 tbsp vanilla |
Directions:
1. Preheat oven to 350F. Line a muffin tin with paper liners, or grease well.
2. Whisk together flours, sugar, baking soda and salt.
3. Pour in the rest of the ingredients, stirring until just combined.
4. Bake for 15 minutes until a tester comes out clean.
5. Cool 10 minutes in tins before turning out and cooling completely on a wire rack.
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