Ingredients
For the cupcakes:
1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg, room temperature
1/2 cup (120ml) buttermilk, room temperature
1/2 cup (120ml) vegetable oil
1 teaspoon pure vanilla extract
1/2 cup (120ml) hot brewed coffee
For the chocolate fudge frosting:
1 cup (226g) unsalted butter, softened
3 1/2 cups (420g) powdered sugar, sifted
3/4 cup (65g) unsweetened cocoa powder, sifted
4 oz (115g) dark chocolate, melted and slightly cooled
1/4 cup (60ml) heavy cream
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 teaspoon instant espresso powder, optional
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk egg, buttermilk, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix gently until almost combined.
5. Slowly stir in the hot coffee. The batter will be thin.
6. Fill each cupcake liner about two-thirds full, using 55–60g batter per cup.
7. Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.
9. For the frosting, beat butter until fluffy. Add cocoa powder, powdered sugar, cream, melted chocolate, vanilla, salt, and espresso powder if using.
10. Beat until smooth and pipeable.
11. Frost only when cupcakes are completely cool.
Notes
Use natural unsweetened cocoa powder for the best rise.
Do not overmix after adding the flour.
Hot coffee makes the chocolate flavor deeper without making the cupcakes taste like coffee.
The batter is supposed to be thin.
Cool cupcakes fully before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American