Ingredients:

• 1.5 cups all-purpose flour
• 3/4-1 cup dark brown sugar, packed
• 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 buttermilk
• 6 tbsp coffee without Milk
• 2.75 tbsp bittersweet chocolate chips

Method:

1. Prepare coffee in your own way.
2. 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.
3. Preheat oven to 350 F.
4. In a muffin pan, arrange the cupcake liners.
5. In a large mixing bowl, add flour, brown sugar, cocoa powder, baking soda, salt and whist it together so that it blends well.
6. Then, add canola oil, vanilla extract, vinegar, buttermilk. Whisk again until blended.
7. Add crushed chocolate chips and stir it using a whisk. Now, you will be tempted to lick the batter.
8. Add coffee and stir it again to combine.
9. Slowly pour the cupcake mix in each cupcake holder halfway through, using a ladle or your measuring cup.
10. Bake for 25-35 mins until the toothpick inserted comes out clean.
11. Place them on a cooling rack and allow it to cool.
12. Recipe Courtesy: Food for 7 Stages of Life
13. http://www.foodfor7stagesoflife.com/