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1 1/3 Cups all-purpose flour – measured by pouring into
measuring cups – see video
¾ cups granulated sugar
¾ tsp. baking soda
1/3 cup unsweetened cocoa powder – sift after you measure
to be there are no lumps
½ tsp. salt
3/4 to 1 cup mini semi-sweet chocolate chips – depends how
chocolaty you want them – I used about ¾
2/3 cup buttermilk – room temp
1 egg – lightly whisked – room temperature
1/3 cup canola oil or vegetable oil (not olive oil) –room
temperature
1 ½ tsp. Vanilla extract
½ cup strong coffee – room temperature–OR – ½ cup water
combined with 2 tsp. instant coffee granules – I used
decaffeinated granules –regular coffee may add too much
caffeine for some people, especially for children, so be mindful
of who will be eating these.
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Preheat oven to 375 degrees F. Be sure your oven rack is in
center of the oven
Line a regular muffin tin with 12 cupcakes liners
Into a large bowl, add the flour, sugar, salt, baking soda and
unsweetened cocoa powder. Whisk well to combine
thoroughly. Add the chip and mix through. Make a well in the
center of the flour. Set aside.
Into another bowl, add the buttermilk, egg, oil, coffee and
vanilla. Whisk to combine.
Dump the wet ingredients into the dry ingredients all at once.
Stir until just moistened. Be sure to get the bottom, but do not
over mix.
Using a ¼ cup ice cream scoop or ¼ cup measuring cup, dip
the scoop into the batter and level off with the edge of a knife.
Distribute the batter evenly into the 12 cupcake liners. They
should be about ¾ full.
Bake for 18-20 minutes or until top springs back when
touched. Don’t use a toothpick to check, because the melting
chocolate chips will just get all over the toothpick.
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