Instructions

• Preheat the oven to 350°F. Line two muffin tins with 14 liners (or one muffin tin with 12 liners plus two liner-lined ramekins) and set aside.
• In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt until evenly combined. Set aside.
• In a large bowl, whisk the eggs, sugar, brown sugar, vegetable oil, vanilla extract, and coffee extract until smooth.
• Add about one-third of the dry ingredient mixture to the egg mixture and whisk until just combined.
• Add half of the buttermilk (1/4 cup) and whisk until incorporated.
• Add the next one-third of the dry mixture and whisk until just combined.
• Add the remaining buttermilk (1/4 cup) and whisk until incorporated.
• Add the remaining dry mixture and whisk until the batter is uniform and no large streaks of dry ingredients remain; do not overmix.
• Divide the batter among the prepared liners, filling each about halfway (this recipe yields approximately 14 cupcakes). Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
• When the cupcakes are completely cooled, frost with your preferred vanilla buttercream or other frosting of choice (frosting ingredients and amounts are not provided in the ingredient list). Pipe or spread as desired.