Instant Chocolate Cupcakes with Dairy Free Chocolate Buttercream Frosting!

​My favorite show Doctor Who comes on at 9 pm on the BBC Channel so I decided I needed something chocolatey and sweet. I made up a chocolate batter on the fly with the scant ingredients I had on hand. I did not measure anything and just eyeballed the ingredients and consistency.

INSTANT CHOCOLATE CUPCAKES

Prep Time: 5 minutes

Bake Time: 18 minutes at 350 degrees until a toothpick inserted comes out clean

Yield: 12 cupcakes

Using a measuring cup combine:

Ingredients:

1/4 to 1/2 cup of all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup of vegetable oil

2 teaspoon of vanilla extract

1/4 cup of cacoa powder

a dash of sea salt

Granulated white sugar to taste-I must have used aout 1/4-1/2 cup yeah I like it sweet lol

1/4 cup of Hershey's semi sweet chocolate chips

2 medium eggs

2 tablespoons of water-slightly warm,

Directions

Mix all the dry ingredients together.

Add the wet ingredients and mix to combine.

Lastly, gently fold in the chocolate chips and then pour batter into cupcake liners

Bake at 350 degrees for 18 minutes until a toothpick inserted comes out clean.

DAIRY FREE CHOCOLATE BUTTERCREAM FROSTING Ingredients 3/4 cup dairy-free spread 2 2/3 cups powdered sugar 6 tbs unsweetened cocoa powder 2 tsp vanilla extract Directions Put the dairy-free spread in a bowl and sift the powdered sugar and cocoa powder over it. Add the vanilla extract and gradually work into the spread with a wooden spoon. Then once it is well incorporated beat with an electric mixer until smooth and fluffy. You might need to work up to 4 tsp of water into the frosting in order to get a soft consistency for spreading.

Spread or pipe on cooled cupcakes or cake layers.

Enjoy!