Fauxstess Cupcakes

Originally known as Six Minute Chocolate Cake from Moosewood Restaurant Cooks at Home.

Barbara served these yummy cupcakes at Book Group and we were blown away by how delicious and "Hostess-cupcake-like" they were! I took it a step further and have experimented with stuffing them with a bit of buttercream, cream cheese frosting, or (gulp) some Marshmallow Fluff for true Hostess-y goodness.

Please note that the cake is vegan and the ganache can be, too. This recipe only makes 12 cupcakes, which is kind of nice/appropriate, unlike lots of recipes that make 24.

 Next time I make these, I am for sure going to pipe on the little loop-de-loops.

Cake:

1 1/2 cups flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or coffee (I keep "high-quality" instant coffee granules in the house for recipes)

2 tsp vanilla

2 tbs vinegar

Preheat oven at 375.

• Sift together dry ingredients into a bowl.
• Combine liquid ingredients (except for vinegar) in 2 cup measuring cup and pour into dry ingredients mixing with a fork or small whisk. When batter is smooth, add the vinegar and stir quickly until evenly distributed.
• Distribute evenly into a 12-cupcake pan, lined with cupcake papers.
• Bake 20 minutes.  (If you're out of cupcake papers and desperate for chocolate and need to make this as a cake, bake for 25-30 minutes in an ungreased 9x9 or 9 in round pan.)
• Optional, but really very important, step: Cool cupcakes completely. Use a melon baller or small spoon to scoop out a little depression in the top of each cupcake. Fill with Fluff or frosting of your choice. Cover with icing.

Icing:
1/2 pound bittersweet chocolate

1/4 cup hot water, milk or 1/2 and 1/2

1/2 tsp vanilla

For the icing just put all the ingredients together into a measuring cup and heat in in the microwave until you can whisk them together to make a smooth glaze. Spoon it over the cooled cupcakes and refrigerate for at least 30 minutes before serving.