These use oil and a splash of hot coffee for a cupcake that stays moist for days and tastes intensely of chocolate. The batter is thin, which is exactly right, and it bakes into a soft, even crumb.
Everything you need
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (42 g) cocoa powder
- ⅓ cup (73 g) vegetable oil
- ½ cup milk
- ½ cup hot brewed coffee
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
0 of 6 done-
Heat the oven to 175°C / 350°F and line a 12-hole muffin tin with cases.
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Whisk the flour, sugar, cocoa, baking soda and salt in a large bowl.
For this step
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (42 g) cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
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Whisk in the oil, milk, egg and vanilla until smooth. Stir in the hot coffee last. The batter will be thin.
For this step
- ½ cup milk
- ½ cup hot brewed coffee
- 1 tsp vanilla extract
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Divide between the cases, filling each about two-thirds.
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Bake for 18 to 22 minutes until a skewer comes out clean. Cool fully before frosting.
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Frost with chocolate buttercream: beat ¾ cup (170 g) butter with 2½ cups (300 g) powdered sugar and ⅓ cup (28 g) cocoa.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (42 g) cocoa powder
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Worth knowing
- The hot coffee blooms the cocoa and deepens the chocolate. You won't taste coffee.
- Fill the cases only two-thirds full so the tops dome neatly instead of overflowing.
Make it your own
- Push a square of chocolate into each before baking for a molten centre.
- Swap the coffee for the same amount of hot water if you prefer.
Storing & freezing
Airtight at room temperature for 3 days. Unfrosted cupcakes freeze well for 2 months.
Frequently asked
Why is the cupcake batter so thin?
That's correct for this recipe. The thin, coffee-loosened batter is what gives the cupcakes their moist, tender crumb. Don't add extra flour.
How much cocoa is in a cup?
About 85 g per US cup, so ½ cup is roughly 42 g. Weigh it with the cocoa powder converter for a consistent chocolate hit.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.