This is my spin on a recipe that a friend posted recently.  After looking at it closer, I realized that it was a similar version of my favorite chocolate cake recipe (Althouse Chocolate Wedding Cake) that I’ve been using ever since our wedding in 1988.  I adore this recipe.  Since it’s a chocolate cake that uses oil and vinegar instead of milk, butter, and eggs, it’s an easy recipe to have on hand anytime.  I’ve made this in a 9×13, 9″ rounds, 8″ rounds, as well as cupcakes… it freezes beautifully and thaws just as well.  Simply put, this is the one chocolate cake recipe to keep on hand for any occasion.

Mocha Wine Chocolate Cupcakes:

1 1/2 cups flour

1 cup sugar

2 t baking powder

1/2 t salt

3 T cocoa

6 t oil

1 T apple cider vinegar

1 t vanilla

1/2 cup coffee (I used espresso)

1/2 cup red wine (I used James River Cellars’ Meritage)

Mix together and bake at 375 degrees for 15 minutes.

Nutella Frosting:

6 T Nutella

4 cups powdered sugar

1/4 cup milk

1 1/2 t vanilla

Mix together, using an electric mixer, until thoroughly smooth.

I have each of these ingredients on hand at any given time, so it’s easier than worrying if I have a cake mix in the cupboard.  I might not have all the ingredients for the frosting in my cupboard, but even pre-made frosting tastes pretty darn yummy when paired with this cake.

This is my very favorite chocolate cake recipe and I hope that it becomes one of yours as well.