Ingredients
- 2 2/3 cups/640 mL all-purpose flour
- 1 tsp/5 mL baking powder
- 1 1/2 cups/350 mL baking cocoa
- 1 tbsp/15 mL Watkins Pure Ground Cinnamon
- 1 1/2 tsp/7.5 mL Watkins Mediterranean Sea Salt Grinder, ground
- 1 tsp/5 mL baking soda
- 3 1/2 cups/820 mL sugar
- 1 1/4 cups/300 mL freshly brewed coffee, cooled to room temperature
- 1 1/4 cups/300 mL buttermilk
- 3/4 cup/180 mL cooking oil
- 1 tbsp/15 mL Watkins Original Gourmet Baking Vanilla®
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups/300 mL mini chocolate chips, lightly dusted with flour*
Directions
- In a large bowl, sift flour, baking powder, baking cocoa, cinnamon, salt, and baking soda.
- Combine sugar, coffee, buttermilk, oil, vanilla, eggs, and egg yolks in another large bowl. Beat until the egg mixture is blended.
- Add dry ingredients and beat on medium speed until well blended, about 4 minutes. Stir in chocolate chips.
- Heat oven to 325°F/165°C. Spoon batter into cupcake papers, filling about 2/3 full. Bake until the center of the cupcake is firm to the touch; about 26-28 minutes.
Makes 3-4 dozen cupcakes or about 90 mini cupcakes (bake 20-22 minutes). If desired, frost with a simple vanilla buttercream frosting with chocolate swirl topping and decorate with Watkins Decorating Sprinkles or Sugars.
*Dusting chocolate chips lightly with flour helps the chocolate chips from going to the bottom of the bowl.
