Super Easy Chocolate Cupcakes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 cup shortening
• 1 2/3 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 pinch cayenne pepper
• 2 1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and line 18 muffin cups with paper liners.

2. Beat the shortening and white sugar together until light and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla extract.

3. In a separate bowl, whisk together the flour, cocoa powder, instant coffee granules, cayenne pepper, baking powder, baking soda and salt.

4. Add the dry ingredients to the creamed mixture in two additions, alternating with the water, and mix until just smooth. The batter will be thin.

5. Spoon the batter into the prepared cups, filling each about two-thirds full.

6. Bake for 18 to 20 minutes, until a toothpick inserted in the centers comes out clean and the eggs are set. Cool in the pan for 5 minutes, then move to a rack to cool completely.