Black Joe Cupcakes
Chocolate cupcakes made with cocoa and strong black coffee, from an old Pennsylvania Dutch church cookbook. A childhood favorite I still bake today, especially paired with peanut butter frosting.
Servings 24 cupcakes
Equipment
- 2 12-cup muffin pan standard cup
- 24 cupcake liners
- 1 large mixing bowl
- measuring cups
- measuring spoons
- whisk or electric mixer
- rubber spatula
- cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup strong black coffee
- 1 cup milk preferably whole milk
Instructions
- Preheat the oven to 350°F. Line standard-size cupcake pans with about 24 cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and baking powder.
- Add the eggs, vegetable oil, strong black coffee, and milk. Mix until well combined. The batter will be very runny.
- Fill each cupcake liner about three-quarters full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool briefly in the pans, then transfer them to a wire rack to cool completely before frosting.
Notes
Batter: This batter is very runny. That is normal for this recipe.
Milk: I prefer whole milk when making these cupcakes.
Yield: Makes about 24 standard-size cupcakes. The yield may vary slightly depending on how full you fill the liners.
Frosting: These cupcakes are especially good with peanut butter frosting. Allow them to cool completely before frosting.
Recipe source: An old church cookbook of Pennsylvania Dutch recipes. This is a recipe I grew up with and still make today.
