I am a firm believer that chocolate in every form, can bring people together. For myself, chocolate has always been a comfort. I have been making these cupcakes for about a year, for a number of different events, and they have yet to fail me.
Double Dark Chocolate Cupcakes:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 c cocoa powder (preferably ghiradelli)
2 tsps baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, room temp
1 tsp pure vanilla extract
1 cup hot coffee (I use Starbucks Verona)
Pre-heat oven to 350 degrees
Prepare your muffin pans. This recipe makes about 24 cupcakes.
In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine buttermilk, oil, eggs, and vanilla, gently whisk. With a mixer on low, slowly add the wet ingredients to the dry. Once combined, add the coffee. This batter comes out very thin. Pour into lined muffin pans. Bake for 35-40 min, checking on them in the last 10 mins of baking with tooth pick, as every oven is different. Top with ganache once cooled. I love adding a ganache filled raspberry on top, adds a little something. Enjoy!