
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot coffee
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Cream butter and sugars: In a separate bowl, cream together butter and sugars until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry ingredients: In a small bowl, whisk together buttermilk and hot coffee. Gradually add wet ingredients to dry ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fill muffin tins: Fill muffin liners about 2/3 full with batter.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Cream butter and sugar: In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Add cocoa powder and milk: Add cocoa powder and milk, mixing until combined.
- Add vanilla: Stir in vanilla extract.
- Frost cupcakes: Frost cooled cupcakes with chocolate frosting.
Enjoy your super moist and delicious chocolate cupcakes!