Preheat the oven to 325°F.
Line your muffin pan with liners. This recipe makes about 18 cupcakes.
Combine sugar, kosher salt, and oil and beat with a whisk. Sift in your cocoa powder and whisk until combined. Whisk in vanilla extract, followed by eggs one at a time. Add the milk and whisk until combined. Add coffee.
Combine flour, baking powder, and baking soda in a small bowl. Sift this dry ingredient mixture into your batter.
Beat your batter with a whisk for about a minute to aerate it. The batter will be thin. Fill each cupcake 2/3 full.
Bake in a preheated oven for about 18–21 minutes, or until your cupcakes pass the toothpick test (stick a toothpick in and it comes out clean). Remove from the tens and cool completely.
Whip the butter for about a minute until it's light and fluffy.
Sift in powdered sugar and cocoa powder. Add cream, vanilla extract, and salt. Gently mix the ingredients with a rubber spatula. Once incorporated, beat with your mixer on high for about five minutes until your buttercream is lighter in color and fluffy.
Ingredients
Directions
Preheat the oven to 325°F.
Line your muffin pan with liners. This recipe makes about 18 cupcakes.
Combine sugar, kosher salt, and oil and beat with a whisk. Sift in your cocoa powder and whisk until combined. Whisk in vanilla extract, followed by eggs one at a time. Add the milk and whisk until combined. Add coffee.
Combine flour, baking powder, and baking soda in a small bowl. Sift this dry ingredient mixture into your batter.
Beat your batter with a whisk for about a minute to aerate it. The batter will be thin. Fill each cupcake 2/3 full.
Bake in a preheated oven for about 18–21 minutes, or until your cupcakes pass the toothpick test (stick a toothpick in and it comes out clean). Remove from the tens and cool completely.
Whip the butter for about a minute until it's light and fluffy.
Sift in powdered sugar and cocoa powder. Add cream, vanilla extract, and salt. Gently mix the ingredients with a rubber spatula. Once incorporated, beat with your mixer on high for about five minutes until your buttercream is lighter in color and fluffy.
