Dark Chocolate Cupcakes

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Servings: 18 cupcakes Ingredients for Chocolate Cupcakes: 1 cup all-purpose flour 1 cup granulated sugar 2/3 cup unsweetened cocoa powder 1 teaspoons baking soda 1 teaspoons baking powder 1/2 teaspoon salt 1 egg, at room temperature* 1/2 cup buttermilk 2 Tbsp plain Greek yogurt 1/3 cup extra light olive oil or canola oil 1/2 tablespoon vanilla extract 1/2 cup strong brewed coffee, hot

Ingredients

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Preheat oven to 350˚F. Line muffin pan(s) with 18 liners. In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt.

INSTRUCTIONS

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In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla for 1 minute on med/high speed or until well blended.

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With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You'll be really tempted to eat the batter.

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Whisk in coffee and continue mixing until combined. Divide batter equally between 18 prepared cupcake liners. Filling about 1/2 full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. 

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Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting. Enjoy!

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