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RECIPE: Bittersweet Chocolate Cake for Cupcakes
Ingredients:
- 9 oz. All Purpose Flour
- 2.5 Cups of Sugar
- 3oz. Cocoa Powder
- 1/3 teaspoon Baking Soda
- 1/8 teaspoon Baking Powder
- Pinch of Salt
- 2 Eggs
- 1 ½ teaspoons Coffee Extract
- 1 Cup Brewed Coffee
- 1 Cup Buttermilk
- ½ Cup Vegetable Oil
- 1 Tablespoon Vanilla
Directions:
- Combine all dry ingredients in a bowl and mix well until incorporated.
- Mix all wet ingredients together in a separate bowl.
- Pour the wet ingredients into the dry ingredients, mix until thoroughly incorporated.
- If making a cake, bake at 350°F for 25- 30 minutes until a tooth pick comes clean.
- If making cupcakes, pour batter into cupcake liners ¾ high and bake for 20 minutes.
- Decorate with icing, add green sprinkles and lines along the top to mimic a football field.
Recipe by Maire Byrne, Thyme Cafe & Market
Photo by Jane Can
