Dark Chocolate Coffee Cupcakes

Moist, filled with dark chocolate and brewed coffee, these cupcakes are delicious! Made with buttermilk, they have an amazing texture.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings cupcakes

Calories 246kcal

3.5 ounces semi-sweet chocolate , fine-quality dark chocolate, such as Lindt chocolate bar (70% cacao)
1 ½ cups brewed coffee , hot
3 cups sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
¾ cup vegetable oil
1 ½ cups buttermilk , well-shaken
1 teaspoon vanilla extract

Preheat oven to 350 F.
Chop chocolate bar in small pieces. I used Lindt chocolate bar with 70% cocoa, and it worked perfectly in this recipe.
Add finely chopped chocolate to the small bowl with hot coffee, stir well and let the mixture sit until all chocolate melts.
In a large bowl, add sugar, flour, cocoa powder, baking soda, and baking powder, and mix all these ingredients well.
In a separate large bowl, beat 3 eggs until eggs are fluffy and thickened, and slight foam forms – about 3 minutes by hand-held mixer.
Add oil, buttermilk, vanilla, and melted chocolate coffee mixture – continue beating until all are well incorporated.
Add flour-cocoa-sugar mixture to the wet ingredients and mix with the mixer just until everything is mixed well. Do not over-mix.
Line cupcake pans or muffin tins with liners.
Pour batter into lined muffin tins or cupcake pans - so that each cupcake is about ⅔ full. Don’t fill them all the way to the top, because the dough will rise, as it’s baking.
Bake cupcakes for 20-30 minutes, until tooth pick inserted in the middle of the single cupcake comes out clean.

Recipe is adapted from Epicurious.