INGREDIENTS:
- 1 cup unsweetened cocoa powder
- 1 teaspoon powdered instant coffee
- 3/4 cup hot water
- 3 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups butter (or 1 bar plus 1 stick)
- 2 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- Dark chocolate chips (optional)
PROCEDURE:
- Preheat your home or bakery oven to 350 degrees Fahrenheit.
- Mix together your cocoa, coffee, and hot water until smooth.
- In another bowl, combine the flour, baking soda and powder, and salt until well combined.
- Next, in a saucepan over low heat, melt butter and sugar together until smooth. When smooth, transfer to your cake mixer’s mixing bowl and beat on medium.
- Once your sugar and butter mixture is silky, add the eggs one at a time.
- Add the cocoa mixture into the butter and sugar and mix well. Add the vanilla extract.
- Put your mixer on low and add the flour mixture one cup at a time. Take care not to over mix. Add in your chocolate chips.
- Line your cupcake tins with paper liners, and pour the batter evenly into each one. Fill the liners only 2/3 of the way.
- Bake in your oven for 20 minutes, rotating your cupcake pan halfway through the baking process.
- Remove from oven and let cool. Top with your favorite icing or frosting.
