Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla powder
- 1 teaspoon baking powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Step 2: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and baking powder until well combined.
- Step 3: In another bowl, mix the cooled brewed coffee, vegetable oil, eggs, and vanilla bean paste until smooth.
- Step 4: Gradually add the wet ingredients to the dry ingredients and stir until just combined; be careful not to overmix.
- Step 5: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For optimal freshness, store your strong coffee chocolate cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you prefer a warm treat, simply pop the cupcakes in the microwave for about 10-15 seconds to revive their softness before serving. These cupcakes pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich chocolate flavor. To enhance the coffee flavor, consider adding a pinch of espresso powder to your dry ingredients for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 18g