1&1/2 cups – all purpose flour (substitute: Whole Wheat Pastry flour)
3/4-1 cup – dark brown sugar packed (substitute: Light Brown Sugar/Sugar/Honey of same quantity)
2 tbsp – cocoa powder
1 tsp – baking soda
1/2 tsp – salt
6 tbsp – canola oil
1 tsp – vanilla extract
1 tbsp – white vinegar
1 cup – low fat butter milk (Substitute: 1 cup milk + 1 tsp Vinegar or Lemon juice)
6 tbsp – coffee (without milk)
2&3/4 tbsp – bittersweet chocolate chips


Prepare coffee in your own way. I have used stove top espresso maker/traditional filter coffee maker.
Using a knife cut the chocolate chip into tiny pieces or using a mixer pulse it twice or thrice until all the chips are crushed.
Preheat oven to 350 F. In a muffin pan, arrange the cupcake liners.
In a large mixing bowl, add flour, brown sugar, cocoa powder, baking soda, salt and whisk it together so that it blends well.
Then add Canola oil, vanilla extract, vinegar, buttermilk.
Whisk again until blended.
Add crushed chocolate chips and stir it using a whisk.
Add coffee and stir it again to combine.
Slowly pour the cupcake mix in each cupcake holder half way through using a laddle or your measuring cup.
Bake for 25-35 mins until the toothpick inserted comes out clean.
Place them on a cooling rack and allow it to cool.


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