24 Chocolate Cupcakes
Deliciously moist rich chocolate cupcakes, makes 24 cupcakes or 2-8" round cakes, or a 13x9 cake.
Ingredients
- 3/4 cup unsweetened Hershey's cocoa
- 1 1/2 cups boiling water
- 2 teaspoons instant coffee (optional)
- 3/4 cup butter
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat oven to 350°
- Line the cupcake pans with liners
- In a medium bowl combine the cocoa, boiling water, and instant coffee (alternatively, you can use hot coffee) whisk until smooth and allow to cool.
- In a large bowl of a mixer, beat the butter and sugar, and add in the eggs one at a time, mixing on low to incorporate each egg. Add vanilla and mix on medium for 3-4 minutes until the mixture is well combined.
- Add in the flour, baking soda, salt, and baking powder and mix on low until combined.
- Add in the cocoa mixture and mix on medium to low speed until you feel it won't splash. Then increase to medium speed and mix until just combined about 30 seconds.
- Scrap down the bowl to be sure everything is combined.
- Place 3 tablespoons of batter into each cupcake liner in the pan.
- Bake at 350° for 18-20 minutes, until a toothpick comes out just clean, do not overbake.