Homemade Moist Chocolate Cupcakes

Instructions

1. 1
   Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. 2
   In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. 3
   Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. 4
   Gradually pour in hot coffee, mixing on low speed (or gently by hand) until the batter is smooth and glossy.
5. 5
   Divide the batter evenly among cupcake liners, filling each about 2/3 full.
6. 6
   Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. 7
   Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting as desired.