National Chocolate Cupcake Day falls on October 18. Make moist, bakery-style chocolate cupcakes with cocoa bloomed in hot coffee and oil for a tender crumb.
Ingredients
1 cup (125g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
1/2 cup (120ml) hot coffee (or boiling water)
Instructions
1
Heat the oven to 350°F (175°C) and line a 12-cup pan with liners.
2
Whisk the flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
3
Add the egg, buttermilk, oil, and vanilla, and mix until just combined.
4
Stir in the hot coffee last. The batter will be thin, and that's exactly right.
5
Fill the liners two-thirds full and bake 18 to 20 minutes, until a pick comes out clean.
