Ingredients
- 1 cup All purpose flour
- 1 cup Sugar
- ½ tsp Baking Soda
- ½ tsp Espresso powder (optional, but highly recommended)
- ¼ tsp Salt
- 6 tbsp Unsalted Butter
- ¼ cup Dutch Processed Cocoa powder
- ½ cup Hot Water
- 3 tbsp Buttermilk
- 1 Large Egg (I used 1tbsp egg replacer whisked with 3tbsp water)
- ½ tsp Vanilla extract
Instructions
- Preheat oven 350°F. Line a muffin or cupcake pan with paper liners and lightly spray them with cooking spray.
- In a mixing bowl, combine all purpose flour, sugar, baking soda, espresso powder and salt. Mix well and set aside.
- Melt butter and cool for a few minutes. Then stir in cocoa powder and hot water. Mix until smooth.
- In a measuring cup, combine buttermilk, egg (replacer mixture) and vanilla extract.
- Add the cocoa mixture and the buttermilk mixture to the flour and mix until combined.
- Pour about ¼ cup of batter into each cup. Bake for 23~25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and cool on a rack.
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