This recipe makes about 2 dozen regular cupcakes (or 4 dozen mini-cupcakes, or 1 dozen Texas-sized cupcakes). I generally frost these cupcakes with this chocolate frosting.
I first made these cupcakes for the Hydrochloric Candy's 2008 48 hour Film Festival shoot; where they were apparently much enjoyed by the film cast and crew. In this first batch, I didn't have any coffee handy, so I substituted one cup of hot water. I later made another batch of cupcakes with the coffee; and this second batch was noticeably larger and fluffier. The original recipe is from Caprial's Desserts, by Caprial Pence and Melissa Carey.
- 15 ounces flour (3 cups)
- 2 1/2 cups sugar
- 1 1/2 tablespoons baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/3 cups vegetable oil
- 1/2 cups buttermilk
- 3 eggs
- 1/2 cup freshly brewed hot coffee. (I just use Trader Joe's instant coffee.)
- 1 tablespoon pure vanilla extract
Heat oven to 350° F and prepare a cupcake pan with cupcake liners. More whimsical lines are better, obviously.
In your mixing bowl, whisk together the flour, sugar, baking soda, salt and cocoa powder. Slowly mix the vegetable oil and buttermilk into the dry goods until well blended. Mix in the eggs, one at a time. Mix in the hot coffee and vanilla extract.
Pour batter into cupcake liners; each cup should be about two thirds full. Bake for about 18-20 minutes (for medium-szied cupcakes); they're done when a toothpick poked into the cupcake comes out free of wet batter.