Ingredients:
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cup good cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra large eggs, room temp
- 1 tsp vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream Frosting
- Preheat oven to 350°F. Line cupcake pans with liners.
- Sift flour, sugar, cocoa, baking soda, baking powder and salt into large mixing bowl. Mix with a whisk until combined.
- In a medium bowl, combine the buttermilk, oil, eggs, and vanilla extract. With mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir justo combine, scraping the bottom of the bowl with a rubber spatula.
- Fill the cupcake pan two thirds full and bake for 15-18 minutes*, until a toothpick inserted into the center of one comes out clean. Start checking at 15 mins.
- Cool in pans for 5 minutes, then remove cupcakes from pans and cool completely on racks.
- Frost with Chocolate Buttercream Frosting (below), or Vanilla Bean Frosting.
Chocolate Buttercream Frosting Ingredients:
- 1/2 cup butter (1 stick)
- 2 2/3 cup confectioners sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3 tbsp Rich Chocolate Ovaltine powder
- 1/3 cup half-and-half or cream
- Cream the butter in a bowl. Beat in the cocoa, sugar, Ovaltine, and vanilla. Blend in the cream or half-and-half in small increments until the desired consistency is reached.
- If frosting is a bit soft, chill for a while before piping or spreading onto cupcakes. Store frosted cakes in the refrigerator.
