3 cups flour
2 cups sugar
2/3 tablespoon baking soda
1/3 tablespoon salt
1/2 cup cocoa - dark bittersweet Ghirardelli
3/4 cup canola oil
1/3 tablespoon vanilla
2 tablespoons apple cider vinegar
2 cups coffee
Directions
Place the cupcake holders into the baking pan. Mix all the ingredients and fill each cup until 2/3 full with batter. Cook at 300 degrees until the cake tester comes out clean (approximately 25 minutes). Use the batter as an icing or make a separate icing with almond milk and melted chocolate chips.
I added a pink whipped cream topping (colored with beets) for the non-vegans.
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