1 cup buttermilk or "sour" milk (1 Tbsp. white vinegar + milk to make 1 cup)
1 cup strong coffee or 2 tsp. instant coffee + 1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Peanut Buttercream Frosting (this will only frost 12 cupcakes)
1/4 cup margarine, softened
2 Tbsp shortening
1/3 cup creamy peanut butter
1 Tbsp molasses
1 1/2 tsp vanilla extract
1 1/4 cups powdered sugar, sifted
1 - 2 Tbsp soy milk
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Let's Make It
Preheat oven to 350°F and line a cupcake pan with liners, set aside. Sift together the sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Add the eggs, buttermilk, coffee, oil, and vanilla. Then beat on medium speed for 2 minutes until well combined. Pour into the prepared pans about 2/3 full.
Bake for 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.
Peanut Buttercream Frosting
Cream together the margarine and shortening at medium speed until smooth. Add the peanut butter, molasses and vanilla, beat until smooth about 2 - 3 minutes. Beat in the powdered sugar (mixture will be very stiff). Slowly add the soy milk, beating continuously until frosting is pale tan and very fluffy. If it is too thick or too thin, add more soy milk or powdered sugar until the right consistency is achieved.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.