Yield: 24-28 cupcakes
Ingredients
4 oz. semisweet chocolate chips
1 ½ cups hot brewed coffee
3 cups sugar
2 ½ cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1 ¼ tsp. salt
3 large eggs
¾ cups vegetable oil
1 ½ cups buttermilk
¾ tsp. vanilla extract
Raspberry Italian Meringue Buttercream [1]
Directions
Preheat the oven to 350’F. Line cupcake pans with paper liners (you can lightly spray with cooking spray).
Place the chocolate chips in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Add the dry ingredients and beat on medium-low speed just until incorporated.
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan 5-10 minutes, and then transferring to a wire rack to cool completely.
Adapted from Annie-Eats [2]