Decadent Chocolate Cupcakes

April 13, 2013

Rich, moist, chocolate cupcake. Don't let the addition of coffee throw you off. I promise you won't taste coffee at all; it just enhances the chocolate flavor.

2 cups sugar
1 ¾ cups all-purpose flour
¾ cups Hershey’s unsweetened cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoon pure vanilla extract
1 cup hot coffee

Preheat oven to 350 degrees. Line two muffin trays with cupcake liners (24 total). Combine dry ingredients in the bowl of a stand mixer. Gently mix with paddle attachment. Add eggs, milk, oil, and vanilla. Mix well, scraping down sides of bowl as needed. Turn mixer to lowest speed possible and slowly add hot coffee. Add a small amount, allowing to incorporate before adding more. Be cautious of splashing. Divide batter evenly between muffin tins. Bake 20-25 minutes.

Nutritions

Calories
204

Sodium
186mg
7% DV

Fat
11g
17% DV

Protein
1g
3% DV

Carbs
24g
8% DV

Fiber
0.7999999999999999g
3% DV