Ingredients
- 1 1/2 cups Bluebird Grain Farms Emmer Flour or Bluebird Einkorn Baking Mix
- 1 cup sugar
- 1 tsp baking soda (omit if using Bluebird’s Einkorn Baking Mix)
- 1 tsp salt
- 1/3 cup cocoa powder
- 1/3 cup canola oil
- 1 cup water
- 1 tsp vanilla
- 1 tbsp vinegar
Chocolate Frosting
- 4 ounces unsweetened chocolate chopped
- ⅔ cup unsalted butter softened at room temperature
- 1⅓ cups powdered sugar
- 1 teaspoon vanilla extract
Methods
- Heat oven to 350 degrees.
- Grease cupcake tins or line with cupcake papers. Mix together dry ingredients, in a separate bowl mix together wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Fill cupcake tins ¾ full and place in the oven. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- While cupcakes are baking, prepare the frosting.
Frosting
- In a double boiler, add chopped chocolate, whisk until fully melted. Set aside to cool. When chocolate is at room temperature, add soften butter, beat with a handheld blender. Add powdered sugar and vanilla beat until frosting is smooth.
- Top cooled cupcakes with the chocolate frosting.
