These are so easy you won't believe it! And they come out SO moist, too. It's a very easy recipe that incorporates powdered Espresso to enhance the cocoa flavor.
These basic cupcakes are very easy to make and are nice and moist. This makes a very thin batter, so you need to stop when filling at 1/2 way up your cups. You could fill these but if you decide to, keep it minimal and definitely nothing "watery" in construction like jelly or jam. I would use a cream or something thick. They're a well loved cupcake though and the recipe makes plenty.
- 1 cup all-purpose flour
- 6 tbsp dutch cocoa (I replace one tbsp with black cocoa!)
- 1 cup sugar
- 1 tsp baking soda
- 1 large egg
- 1/2 tsp salt
- 1/2 cup well-shaken buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/2 cup hot water mixed with 1 tsp espresso powder
- Preheat to 300 degrees
- Whisk the flour, cocoa, sugar, baking soda, and salt together in a large bowl.
- Whisk together the egg, milk, vegetable oil, and vanilla.
- Add the wet to the dry and combine.
- Bloom the espresso and hot water together to bloom it and cool down.
- Add to the batter.
- This makes a VERY thin batter!
- Fill cups 1/2 way and bake for 20 minutes or until passes the toothpick test.