I don’t have much to say about these cupcakes other than that they’re basically the perfect chocolate cupcake. They’re moist, rich, not lacking in chocolate, and don’t have any weird specialty ingredients. I haven’t made another chocolate cupcake in years because these are, actually, the best.
They’re great topped with a basic buttercream, French buttercream (if you’re a true player), chocolate frosting, cream cheese frosting, or as a hi-hat. They’re the perfect chocolate cupcake base. They DO have coffee in them (divided out it’s a pretty negligible amount), but while I wouldn’t send them to school, I don’t mind if my kids have one.
yields 24 cupcakes
1 1/2 cups hot brewed coffee (my Nespresso only makes a bit more than a cup, so I use a strong variety and top it off with hot water).
3/4 cups cocoa powder
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups brown sugar
3/4 cup white sugar
1 tablespoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
- Preheat your oven to 350°.
- Stir the cocoa powder into the hot coffee until dissolved. Set aside.
- Cream the butter and both sugars for about 5 minutes until light and fluffy. Add in the eggs, one at a time, then the vanilla extract and beat until fully combined. Stir the baking soda, baking powder, and salt into the flour in a small bowl.
- Add the flour mixture and coffee mixture to the batter in a few alternating additions. I usually do about 1/3 of the flour, then 1/2 of the coffee, and so on until everything is combined and smooth.
- Fill cupcake liners about 2/3 full (be careful not to overfill – they will grow) and bake 18-20 minutes until a toothpick comes out clean. Allow the cakes to cool completely before frosting.
P.S. I used this same batter to make my son’s birthday cake last year – it easily can convert to 2 8″ or 9″ round pans, but you’ll need to bake for quite a bit longer (30-40 minutes).