Ingredients:
Method:
1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
2. In the bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients.
3. Add all remaining ingredients to bowl with the dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less).
4. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool
- 3/4 cup (90 grams/3 ounces) all-purpose flour
- 3/4 cup (150 grams/5 ounces) white sugar
- 1/4 cup (30 grams/1 ounce) dark cocoa powder
- 3/4 teaspoon (2.5 grams) baking soda
- 3/4 teaspoon (2.5 grams) baking powder
- 3/4 teaspoon (2.5 grams) cornstarch
- 1/2 teaspoon (3 grams) salt
- 1/3 cup (70 mL) buttermilk
- 1/4 cup (60 mL) brewed coffee or espresso, hot
- 3 tablespoons (45 mL) vegetable oil
- 1 egg, room temperature
- 1 1/2 teaspoons (7.5 mL) pure vanilla extract
Method:
1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
2. In the bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients.
3. Add all remaining ingredients to bowl with the dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less).
4. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool
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