Rich with chocolate flavor, but moist without being oily or overly-sweet, these kitchen-tested chocolate cupcakes will please everyone.
Prep Time30 minutesmins
Cook Time20 minutesmins
Course: Cakes, Dessert
Cuisine: American
Keyword: Rich Moist Chocolate Cupcakes
Servings: 2dozen
Calories: 425kcal
Author: Don Herman
Ingredients
6ozUnsweetened Chocolatechopped
2cupsAll-purpose Flour
1 1/2tspInstant CoffeeStarbuck's Via packet
1tspBaking Soda
1/2tspSalt
1cupButterunsalted and softened
1cupSugar
1cupLight Brown Sugarpacked
4lgEggs
1tspVanilla
1cupButtermilk
Instructions
Melt the chopped chocolate in a microwave using 2 or 3 20-second bursts, stirring after each. Let cool.
Preheat oven to 350 F. Line two muffin tins with paper cupcake liners.
In a large bowl (not the mixing bowl), whisk together the flour, instant coffee, baking soda and salt.
In the mixing bowl, cream the butter and sugar together until light and fluffy - 3 to 5 minutes. Scrape the sides. Add eggs, one at a time and beat well after each addition. Beat in the vanilla and melted, warm chocolate.
Add 1/3 of the flour mixture and alternate with the buttermilk in 3 additions.
Scoop the thick batter into the liners a good 3/4 full (they won't overtop the liners that much).
Bake for 20-25 minutes until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.