Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cup all-purpose flour ((215g))
  • 1 cup light brown sugar (tightly packed (200g))
  • 1 cup sugar ((200g))
  • ¾ cup dark cocoa powder ((75g) (see note))
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter (melted (113g))
  • ½ cup canola oil (may substitute vegetable oil (118ml))
  • 2 large eggs + 1 egg yolk (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 4 oz dark chocolate (very finely chopped, I use 75% (113g))
  • ½ cup hot coffee* (or 1 teaspoon instant coffee dissolved into ½ cup hot water (118ml))
  • 1 batch peanut butter frosting (or your favorite frosting)

Instruction

  • Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
  • Add melted butter and oil, stir well.
  • Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down the sides and bottom of bowl.
  • Stir in vanilla extract. Gradually add buttermilk and stir well, then stir in chopped chocolate.
  • Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
  • Evenly divide batter into prepared muffin tins. Do not fill muffin tins higher than ⅔ of the way full or the batter will spread out over the top of the pan and you'll have awkward and unappealing flat-topped cupcakes.
  • Bake on 350F (175C) for 18 minutes or until a toothpick inserted in center should come out with moist crumbs (not wet batter).
  • Allow to cool completely in the muffin tins before removing and decorating with your favorite frosting. I recommend using my peanut butter frosting.