Ingredients
Scale
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1 cup strong black coffee (hot)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners. This ensures your cupcakes don’t stick and makes cleanup a breeze.
- Step 2: Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Ensure there are no large clumps of cocoa, as you want a uniform distribution of the leavening agents.
- Step 3: Combine Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer on medium speed for about two minutes. The batter will be thick and dark at this stage.
- Step 4: Incorporate the Magic: Stir in the hot coffee by hand using a spatula or whisk. The batter will become very thin and watery—this is exactly what you want. The heat from the coffee “blooms” the cocoa powder for maximum flavor.
- Step 5: Baking: Pour the batter into the prepared muffin cups. Fill each one only about 2/3 full to allow room for rising. Bake for 18 to 22 minutes. Test with a toothpick; it should come out clean or with just a few moist crumbs.
- Step 6: Cooling and Frosting: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. Cool completely before adding your favorite frosting, such as chocolate buttercream or cream cheese frosting.
- Cook Time: 35 minutes