Ingredients
Scale
- 1 ¾ cups (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups (300g) granulated sugar
- ¾ teaspoon fine table salt
- 2 large eggs
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (240ml) hot coffee
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Use parchment paper liners to avoid sticking.
- Prepare the hot coffee and set aside.
- Sift the dry ingredients: flour, cocoa powder, baking powder, baking soda, sugar, and salt in a large bowl and whisk together.
- In a separate bowl, combine wet ingredients: eggs, oil, sour cream, and vanilla, and whisk well.
- Make a well in the dry ingredients, pour in the wet mix, and blend with a mixer or whisk until combined. Gradually add hot coffee to achieve a smooth batter.
- Distribute the batter evenly among the liners, filling them two-thirds full, and bake for 16-20 minutes until done. Let them cool on a wire rack.
- While cooling, prepare your favorite frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the coffee is hot for better mixing.
Do not over-fill the liners to prevent spillage during baking.
Using parchment liners prevents sticking and ensures easy removal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg