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- 3 1/4 cups flour
- 1 1/2 cups sugar
- 1 cup unsweetened baking cocoa
- 4 teaspoons baking soda
- 1/4 teaspoon sea salt
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups strong coffee, cooled
- 1 1/3 cups canola oil
- 1 1/2 cups buttermilk
Preheat oven to 350
Line 24 muffin tins with paper liners.
In a large bowl combine flour, sugar, cocoa, baking soda, and salt. Whisk until well combined.
In a medium bowl combine eggs, vanilla, coffee, oil, and buttermilk.
Mix wet ingredient into dry ingredients. Whisk until well combined.
Scoop 1/3 cup of batter into each of the prepared muffin tins.
Bake for 17-20 min or until cooked through. Cover the cupcakes with a tea towel while they cool to keep them from drying out.
bon appetit
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