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    You are in: Home / Recipes / Ultra Moist Starbucks Chocolate Cake (Or Cupcakes) Recipe
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    Ultra Moist Starbucks Chocolate Cake (Or Cupcakes)

    Ultra Moist Starbucks Chocolate Cake (Or Cupcakes). Photo by New Mom Kate

    1/6 Photos of Ultra Moist Starbucks Chocolate Cake (Or Cupcakes)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    New Mom Kate's Note:

    You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.

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    Serves: 10


    round c ...

    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
    3. 3
      Stir in sugar, cocoa powder, salt, baking soda and baking powder.
    4. 4
      Alternate stirring in flour and milk.
    5. 5
      Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
    6. 6
      Pour batter into two greased 9-inch round cake pans.
    7. 7
      Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
    8. 8
      Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
    9. 9
      After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, Magnolia Bakery's Vanilla Birthday Cake and Frosting).
    10. 10
      TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
    11. 11
      Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

    Ratings & Reviews:

    • on December 08, 2014


      I really liked this recipe. However mine were not as moist as I was expecting, but I think I overcooked my cake. I made it in a 9x13 pan. I will definitely use this recipe over, as it was very chocolately. Thanks for the recipe.

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    • on September 13, 2014

      Tastes Like CHICKEN!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2014


      So Yummy! Totally the best scratch cupcake recipe I've tried. I had fun mixing up the ingredients and playing with the two-toned icing. I've never done cake decorating before, so I definitely had fun making little designs with the frosting. <br/><br/>Nothing brightens your day like cupcakes :)<br/><br/>DO NOT bake on the top shelf! Oh my, I regretted that one. Bottom shelf, definitely bottom shelf.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)


    Nutritional Facts for Ultra Moist Starbucks Chocolate Cake (Or Cupcakes)

    Serving Size: 1 (199 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 389.0
    Calories from Fat 125
    Total Fat 13.8 g
    Saturated Fat 2.2 g
    Cholesterol 40.6 mg
    Sodium 550.6 mg
    Total Carbohydrate 64.1 g
    Dietary Fiber 2.8 g
    Sugars 40.1 g
    Protein 6.0 g

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