Prep 20 mins
Cook 25 mins
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.
- 2 cups flour
- 2 cups sugar
- 3⁄4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1⁄2 cup canola oil
- 1 cup milk
- 1 teaspoon vanilla
- 8 ounces starbucks black coffee, cooled (or any brand can be substituted)
- Preheat oven to 350°.
- In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
- Stir in sugar, cocoa powder, salt, baking soda and baking powder.
- Alternate stirring in flour and milk.
- Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
- Pour batter into two greased 9-inch round cake pans.
- 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.
- Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
- After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
- TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
- 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!
I love this recipe. This is my new favorite chocolate cupcake recipe.
These turned out perfect. I got 26 cupcakes out of the recipe and baked for 18 minutes. I let them cool in the metal cupcake pan for about 10 minutes before taking them out. I had no problems as described by others. i read somewhere that Dutch cocoa can't be use with certain recipes because it will only rise with a certain ratio of baking powder. That might be the issue for those with texture problems. I'm in my mid-forties and not a novice baker by any means, but I didn't realize until recently there were two types of cocoa.... who knew :)
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.