Chocolate Cupcakes from the Devil
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
24 cupcakes
- Serves:
- 1
ingredients
- 414.03 ml all-purpose flour
- 414.03 ml sugar
- 177.44 ml cocoa powder, high-fat
- 9.85 ml baking soda
- 4.92 ml baking powder
- 4.92 ml kosher salt
- 236.59 ml buttermilk, shaken
- 118.29 ml vegetable oil
- 2 extra-large eggs, room temperature
- 2.46 ml vanilla extract
- 118.29 ml coffee, freshly brewed strong, hot
- 118.29 ml hot water
directions
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the buttermilk, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry.
- Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full.
- Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes.
- Cool completely, and then frost with icing of your choice!
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RECIPE SUBMITTED BY
Air Force Mama
United States