Why you ask, are these cupcakes wacky? Well it's simple, there are no eggs in the batter. Yep..cholesterol free and great for those that are allergic to eggs. The concept of this cake has been around for decades, and used to be known as Depression Cake because no eggs were required. Regular vinegar was called for in the original recipe, but I personally like the addition of balsamic vinegar because it adds just a touch of earthy sweetness and is a nice compliment to the rich chocolate.
Now, when it comes to chocolate, I am a firm believer that better quality chocolate makes for a better cake batter. I used Scharffen Berger chocolate for these, but of course you can use whatever chocolate you have on hand. Whatever chocolate you end up using, I know that you will find these heavenly little cakes so moist and a chocolate lover's dream. You are going to love how quick and easy these are to make.
All I can say, is that you seriously have to give these a try.
Wacky Balsamic Vinegar Chocolate Cupcakes
with Cinnamon butter Cream Frosting
1 1/2 cups all-purpose flour
1 cup sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 teaspoons good vanilla extract
1 tsp balsamic vinegar
5 tbsps canola, grapeseed or veg oil
1 cup cold water
For Cinnamon Butter Cream Frosting
1 stick of unsalted butter at room temp
1/4 tsp kosher salt
1 1/2 tsps good vanilla extract
3 3/4 or 1 pound of sifted confectioners sugar
2 tsps ground cinnamon
2 1/2 - 3 tbsps milk
Pre-heat oven to 350 degrees. In a large mixing bowl, whisk flour, sugar cocoa powder, baking soda and salt until combined. In three separate wells, add vanilla, vinegar and oil. Then pour cold water over all and stir until moistened. Do not overmix.
Fill cupcake/muffin liners 3/4 full. That's it...into the oven it goes to bake for 20 minutes. Cool on wire racks. Make sure that your cupcakes are completely cool before frosting.
You could also pour batter into an 8x8 greased square cake pan for cake squares. If making cake, cook for 5 minutes longer.
Cinnamon Butter Cream Frosting
Using a mixer, cream butter, salt and vanilla until light and fluffy. Add sugar and cinnamon gradully, beating after each addition. Add 2 1/2 tbsps milk, beating until smooth and creamy. Beat in more milk or powdered sugar if needed to get to your desired spreading consistency.
This makes enough to frost a 2 layer cake, a 10-inch bundt cake or 2 dozen cupcakes.
This frosting takes food coloring/dyes very well.