Ingredients
- ¾ cup (90g) all-purpose flour, spooned & leveled
- ½ cup (42g) unsweetened natural cocoa powder
- 1 tsp espresso powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ⅓ cup vegetable oil (or canola oil or melted coconut oil)
- 2 tsp pure vanilla extract
- ½ cup buttermilk, room temperature
- chocolate buttercream and sprinkles, for decorating
Directions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, plus 2 liners in a second pan.
- Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, both sugars, oil, and vanilla until smooth.
- Alternate adding half the wet mixture then half the buttermilk into the dry ingredients; repeat with remaining. Mix until just combined — batter will be thin.
- Fill liners halfway. Bake 18–21 minutes until a toothpick inserted in the center comes out clean.
- Cool completely, then frost with chocolate buttercream.
Notes
- Storage: Keeps refrigerated for up to 3 days.
- Substitution: No espresso powder? Grind coffee beans on the espresso setting, steep in a small amount of boiling water, cool, and use 2 tsp of the concentrate in place of the powder.