Black Magic Chocolate Cupcakes Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or whole milk with 1 tablespoon vinegar)
- 1 cup strong black coffee, hot
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper cupcake liners. This ensures the cupcakes don’t stick and makes cleanup much easier.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Ensure there are no large lumps of cocoa or flour to achieve a smooth batter.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a hand mixer or stand mixer for about two minutes. The batter will look thick at this stage.
- Stir in the hot coffee by hand using a spatula or whisk. The batter will become very thin and watery; this is completely normal and is the key to the “black magic” texture.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Remove the pans from the oven and let the cupcakes cool in the tins for about 5 to 10 minutes. Afterward, transfer them to a wire rack to cool completely before frosting.