Ingredients

57 grams bittersweet chocolate

28 grams Dutch processed cocoa powder

178 ml warm coffee 

90 grams Hard Red Spring bread flour

147 grams sugar

1/2 tsp salt

1/2 tsp baking soda

72 grams butter

2 eggs 

2 tsp white vinegar 

1 tsp vanilla extract 

Makes 11 cupcakes 

Instructions

Brew the coffee and then pour it over the cocoa powder and chocolate. Whisk together and then place in the refrigerator to cool, abut 20 minutes. Whisk every few minutes to speed up the cooling process.

Adjust the oven rack to the middle position and preheat the oven to 350 f. 

Line your cupcake tins with liners.

Melt the butter and then set aside to cool. 

Whisk together the flour, sugar, baking soda, and salt. 

Crack the eggs in a bowl and add the vanilla and vinegar. 

Add the cooled chocolate to the eggs and whisk together thoroughly. Then whisk in the flour mixture until no clumps remain. 

Using a cookie scoop, portion the batter into the muffin liners. Fill to right under the top of the muffin tin. The batter should yield about 11 cupcakes. 

Place the cupcakes in the oven on the middle rack and bake for 19 minutes, or until done. To test for doneness, gently poke the center of the cupcake. It should spring back slightly, without leaving a significant indent. 

Place the cupcakes on a cooling rack and let cool for 5 minutes before removing from the cupcake tin. Let cool completely before frosting, about an hour.