Fudgy Chocolate Cupcakes with Mint Frosting

My friend recently had a boy and I wanted to contribute to her Shalom Zachor. While I can bake and sometimes even enjoy it, I prefer to save my creative energies for cooking and leave the baking to my sister. So thus it was decided- something simple. My mother used to make a chocolate cake that was unbelievably moist, so simple, and only used one bowl (read: the ideal recipe.) The only problem with it is that it is so moist and fudgy that it is impossible to frost and cupcakes in my opinion are just naked without frosting. So after a little experimentation and some internet searches I adapted the recipe to make it more solid, thus frost-able while still maintaining its delicious flavor. When the time came for frosting I was just stuck. How do you choose from so many amazing combinations?? The possibilities are endless- peanut butter, vanilla, strawberry, chocolate, coconut-the list goes on and on! I finally settled on peppermint because who doesn't love a York patty and topped them with shredded coconut because it just makes everything looks so pretty.



2 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup soy milk
1/2 cup oil
1 tsp vanilla
1 cup hot brewed coffee
2 eggs

Mix all the dry ingredients in a bowl. Make a well in the center and add the eggs, oil, vanilla and soy milk. Mix together and then add the hot coffee. Mix again. Pour into muffin tins and bake for about 10 minutes or until a toothpick comes out clean. Frost with your favorite frosting.