Ingredients
Scale
- 3/4 cup (94g) all-purpose flour
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon espresso powder (or instant espresso)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
- Chocolate buttercream and sprinkles, for decorating
Instructions
- Preheat oven to 350°F (177°C) and line 12-count muffin pan with liners.
- Whisk together flour, cocoa, espresso powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Pour half the wet ingredients into dry ingredients, then half the buttermilk. Gently whisk. Repeat with remaining wet ingredients and buttermilk until just combined.
- Fill cupcake liners halfway with batter and bake 18–21 minutes or until toothpick comes out clean. Cool completely before frosting.
- Frost with chocolate buttercream and decorate with sprinkles.
Notes
- Make ahead: Bake 1 day in advance. Frost on serving day. Unfrosted cupcakes can be frozen up to 2 months.
- Mini cupcakes: Fill mini liners halfway and bake 10–12 minutes at 350°F (177°C).
- Use natural cocoa powder and room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian