A great classic chocolate cupcake recipe!
Servings: 22 cupcakes
1. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin.3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.