Favorite Chocolate Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3/4 cup unsweetened dutch process cocoa
• 3/4 cup hot strong brewed coffee
• 1 1/2 cups all-purpose flour
• 1 cup cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup plus 1 tbsp. butter, at room temperature
• 2 eggs, at room temperature
• 2 egg yolks, at room temperature
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 heat the oven to 350 degrees. in a medium bowl, whisk together the cocoa and coffee until combined and smooth. set aside until the mixture comes to room temperature.
• 2 meanwhile, in a separate medium bowl, sift together the flours, baking powder and salt. in a small bowl, whisk together the sugars, making sure there are no lumps.
• 3 in the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugars until the mixture is light and airy, about 5 minutes. scrape the sides as needed for even mixing.
• 4 with the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. mix in the vanilla until just combined.
• 5 mix in the combined dry ingredients and cocoa mixture, alternating between the two (one-third of the dry, then half of the cocoa, in stages) until both are thoroughly combined, being careful not to over-beat.
• 6 evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. rotate the pan halfway through for even baking.
• 7 remove the pan to a rack to cool before frosting the cupcakes. the cupcakes are best eaten the same day they are made, or can be frozen as soon as they are cooled.