Directions
- 1Preheat your oven to 350°F.
- 2Add hot coffee to a liquid measuring cup.
- 3Add cocoa powder to the hot coffee.
- 4Mix the hot coffee and cocoa powder together until all chunks are gone and the mixture is thin.
- 5Set the cocoa mixture aside.
- 6In a separate bowl, add flour.
- 7Add sugar to the flour.
- 8Add salt to the dry ingredients.
- 9Add baking powder to the dry ingredients.
- 10Add baking soda to the dry ingredients.
- 11Whisk the dry ingredients together until well combined.
- 12In another bowl, add eggs.
- 13Add oil to the eggs.
- 14Add buttermilk to the wet ingredients.
- 15Add vanilla to the wet ingredients.
- 16Whisk the wet ingredients until well mixed.
- 17Pour the coffee cocoa mix into the wet ingredients.
- 18Mix the coffee cocoa mix with the wet ingredients until combined.
- 19Pour the wet ingredients mixture into the dry ingredients.
- 20Use a spatula to scrape all the wet mixture from the sides of the liquid measure into the dry ingredients.
- 21Carefully mix the wet and dry ingredients together until a smooth batter is formed.
- 22Place cupcake liners into a muffin tin.
- 23Use an ice cream scoop to fill each cupcake liner about three-quarters full with batter.
- 24Place the muffin tin into the preheated oven.
- 25Bake for 21 minutes for cupcakes (or 22 minutes as stated in the text overlay).
- 26Remove the baked cupcakes from the oven.
Ingredients
- 1 cup hot coffee
- 0.75 cup cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- 2 tsp baking soda
- 2 eggs
- 0.5 cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla
Equipment
liquid measuring cupwhiskspatulamuffin tincupcake linersice cream scoop
Tips
- Blooming cocoa powder with hot coffee enhances the chocolate flavor.
- The recipe can be made with either regular or gluten-free flour, noting gluten-free flour may result in a thicker batter.
- You can measure vanilla with your heart, or even double it.
- This recipe can be used for regular cake layers or cupcakes.
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