- 3 ounces fine-quality semisweet chocolate
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 300°F, if using convection oven, set the temperature at 250°F. Prepare two standard muffin tins with cupcake liners. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
- Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide the batter into the cupcake liners, filling them up almost to the brim as this cake doesn't rise much. Bake in middle of oven until a tester inserted in center comes out clean, about 30 to 35 minutes - you can check at the 25 minute mark just to be sure. Cool cupcakes completely on a wire rack before icing.