Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Salt
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/4 cup whole milk, room temperature
- 1/4 cup coffee, room temperature
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
In a large bowl, beat the butter and the sugar together until light and fluffy.
Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.