Cupcake recipe adapted from Zoe Bakes 

Makes 2 dozen cupcakes

1 ½ cups Bob’s Red Mill Organic All Purpose Flour

1 ½ cups sugar

½ tsp salt

¾ cup cocoa powder

1 tbsp baking soda

2 eggs

½ cup buttermilk

¼ cup sour cream

½  cup vegetable oil

2 tsp pure vanilla extract

½ cup strong coffee, very hot

Directions

Preheat the oven to 350˚ F and grease or line a 12 cup muffin tin. Add the flour, sugar and salt to a large mixing bowl. Sift in the cocoa powder and the baking soda. Whisk until well combined.

In a separate bowl, whisk together the eggs, buttermilk, sour cream, vegetable oil and vanilla extract.

Whisk the wet ingredients into the dry until combined. Add the hot coffee and whisk until smooth and blended.

Fill the prepare muffin tin with batter; filling each cup about halfway. Bake for 15-17 minutes, or until set or until a cake tester comes out clean.

Let cool on a wire rack for at least 10 minutes, then flip pan over to remove cupcakes. Once the cupcakes are out of the pan, let cool completely.