Chocolate Cupcakes

Adapted from Smitten Kitchen.  This is absolutely the best chocolate cupcake recipe I’ve made – it’s adapted from a double chocolate layer cake, and it produces moist, extremely chocolaty cupcakes without any complicated steps.  They’re great with frosting, and also delicious on their own.


  • 100 g high-quality dark chocolate (I use 70% Green & Blacks)
  • 1.5 c hot brewed coffee
  • 3 c sugar
  • 2.5 c flour
  • 1.5 c cocoa powder (not Dutch processed – Cadbury works well)
  • 2 t baking soda
  • 3/4 t baking powder
  • 1.25 t salt
  • 3 large eggs
  • 3/4 c vegetable oil
  • 1.5 c buttermilk (make your own with 1 c milk + 1 T white vinegar, let stand for ~5 minutes)
  • 1 t vanilla


  1. Preheat oven to 180C. Line cupcake tin with liners, or grease the wells with butter.
  2. Finely chop the chocolate, and combine it with the hot coffee. Stir until the chocolate is well melted.
  3. Combine sugar, flour, cocoa, baking soda, baking powder, salt.
  4. In a large mixing bowl, beat eggs until fluffy, then slowly add the oil, buttermilk, vanilla, and then the chocolate mixture.
  5. Slowly add the sugar mixture and beat on medium until just combined.
  6. Divide the batter into the cupcake tin and bake for 20-25 minutes.

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