I was really not dissatisfied with my previous chocolate cupcake recipe but I decided to see if I could make some improvements on it. I didn't make any MAJOR changes to my recipe - just little tweeks. I swapped some of the white sugar with brown sugar, replaced the coffee with buttermilk and packed them with even more chocolate.
The biggest problem that I had with this recipe is that it made 11 jumbo cupcakes. Since it took me a while to get the ratios right, I didn't want to mess it up by trying to adjust the batter to make an even dozen. (I'll leave that for another cupcake experimentation day.)
1 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature
1 cup sugar
1 cup packed light brown sugar
2/3 cup canola oil
3 teaspoons vanilla extract
1 cup buttermilk, room temperature
Stir together cocoa, flour, baking soda, baking powder and salt.
Whisk together eggs, sugars, oil and vanilla.
Add dry ingredients to wet, alternating with buttermilk.
Spoon batter into 11 paper lined, jumbo muffin cups.
I hope that you will have a cupcake experimentation day of your own. Try several of my cupcake flavors and let me know which ones you like the best. Happy baking.