Butterfly Chocolate Cup cakes :)

To Epitaph,
Well, I baked those the same night we started this blog! I was so happy, and I as you know, I BAKE in good times and in bad.. in sickness and in health :)
Remember those bottles of colorful butterflies we happily got from Samir and Ali? They came in handy, here!
And finally, this post, those cup cakes and those colorful butterflies go for you, my Best and Unique Butterfly ♥
Now let's go for the details:
Remark: This recipe is the best I've tried for cup cakes. It's quite simple and light. The basic ingredients can be used to make whole-wheat, vanilla, orange-flavoured, lemon-flavoured or even oat cup cakes.

Ingredients:
- 1 & 1/4 cup flour
- 4 tbsp dark cocoa
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- a pinch of sal
- 1 cup warm water + 1 tps instant coffee
- 1 tsp vinegar
- 2 eggs (at room temperature)
- 1 tsp vanilla
- 1/4 cup vegetable oil

Steps:
1- In the mixer, we add the eggs then the vinegar then the vanilla then the sugar then the oil then the warm coffee (with 1-2 minutes mixing after each ingredient)
2- In a bowl, we mix the flour & the cocoa and the baking powder and soda and the salt.
3- We move the liquid ingredients into a deep bowl, then add the dry ones slowly using a sift and we gently stir using a whisk till all is done.
4- We pour the batter into cup cake papers inserted in a cup cake tray, filling them only to the half or two thirds. This amount makes about 12-15 medium cup cakes.
5- We bake for 15 minutes in a pre-heated oven at 180.

Some cake baking tips:
1- All ingredients should be at room temperature (so, you need to get the eggs out of the fridge earlier).
2- Turn on the oven when you start preparing the ingredients.
3- Make sure your baking powder and soda are not old and kept in a dry place.
4- Don't open the oven before 15 minutes of baking.
5- Mix the eggs and other additions really well until you feel they get a bit thick and whitish.
6- A whisk makes really a big difference in stirring cake batter. That is a whisk .
7- In pouring the batter into cup cake paper, I recently discovered that a funnel is amazingly useful and much less messy than using a spoon.
8- In order to check if cakes are fully baked, insert a tooth pick in the middle, if it comes out clean and dry, it's done!