Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
170 g (1 cup + 3 tablespoons) flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons instant clear jel or 3 tablespoons instant chocolate pudding
26 g (1/4 cup) unsweetened cocoa powder
75 g (3/8 cup) granulated sugar
86 g (3/8 cup) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
200 ml (3/4 cup + 2 tablespoons) buttermilk
60 ml (1/4 cup) brewed coffee
90 ml (3/8 cup) vegetable oil
45 ml (3 tablespoons) corn syrup
57 g (1/2 stick, 2 ounces) unsalted butter
43 g (1/4 heaping cup) semi-sweet chocolate chips
Directions
- Prepare 18 muffin tins with liners or by spraying. Heat oven to 325 degrees F.
- Sift flour, clear jel/instant chocolate pudding mix, baking powder, baking soda, salt, cocoa powder, and sugar together in a large bowl, then add in brown sugar (does not need to be sifted) and whisk until well-combined.
- Whisk eggs, vanilla extract, buttermilk, coffee, vanilla extract, vegetable oil, corn syrup, and eggs together until smooth.
- Microwave the butter until just melted. Add the chocolate chips and whisk to combine.
- Add wet ingredients (except the butter/chocolate chips) to dry ingredients. Whisk until smooth.
- Whisk in butter/chocolate mixture and whisk until just combined.
- Scoop batter into prepared muffin tins. Rest batter for 5 minutes.
- Bake for 10 minutes, then reduce heat to 300 degrees F. Cook for another 6-8 minutes, until the internal temperature reads between 200-205 degrees F with an instant read probe thermometer.
- Allow to cool for at least 10 minutes before removing from the tins. Cool completely on a wire rack.
Notes
- This pairs very well with Brown Butter Buttercream Frosting
- This recipe is adapted from: https://amycakesbakes.com/moist-and-fudgy-chocolate-cupcakes/