Espresso Cupcakes

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I love coffee. And inspired on Isa Chandra Moskowitz’s Coffee Chip Muffins I made these. Double the amount of coffee, no chocolate.

1 cup almond milk (or your favorite nondairy milk)
2 heaping tablespoons instant coffee crystals
1 teaspoon apple cider vinegar
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup canola oil
1 teaspoon coffee essence

Preheat the oven to 375°F. In a large bowl pour the milk, add the coffee crystals and mix to dissolve. (A few undissolved crystals are okay.) Stir the vinegar and set aside.

In another mixing bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center and add the milk mixture, oil, and coffee essence. Mix together until the batter is just moistened, being careful not to overmix. Use an ice cream scoop to drop the batter into the muffin tin, filling it about three-quarters full. Bake for 22 to 26 minutes, until a knife or toothpick inserted through the center of a muffin comes out clean. Let cool a bit until you can remove the muffins and transfer them to cooling racks to cool the rest of the way.

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