1 3/4 c Flour; 2 Eggs;
2 c White or brown sugar; packed 1/2 c Vegetable oil;
3/4 c Cocoa; measured then sifted 1 c Cola -=OR=-
2 ts Baking powder; 1 c Strong coffee; or water
Tiny pinch salt; 1 c Buttermilk -=OR=-
1 ts Vanilla; 1 c Yogurt;
Preheat oven to 350 degrees. Line muffin tins with cupcake liners. In
a large bowl, using a wire whisk, stir together flour, white or brown
sugar, cocoa, baking soda, baking powder and salt. Stir in vanilla,
eggs, vegetables oil, cola that has been stirred some to reduce
carbonation (or strong coffee or water), and buttermilk or yogurt.
Use a wire whisk or beat with an electric mixer at medium speed for 2
minutes. Batter will be thin. Pour batter into prepared liners, about
half full. Bake 20 to 24 minutes, or until cupcakes are sightly
puffed up in the center and spring back when touched. After 5
minutes, remove from the pans and finish cooling on wire rack.
Cupcakes will flat, not rounded. Cupcakes may be frozen.
Yields
36 cupcakes
