I don’t like sharing desserts. People will ask to have a bite of a slice of cake, but they mostly leave you alone when you are eating a cupcake. Pro-tip.
makes 24 cupcakes
120g whole milk, room temperature
1 tsp white vinegar
112g butter, unsalted
112g vegetable oil
240g brewed coffee or water
280g all-purpose flour
430g sugar, granulated
70g cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 eggs, large, room temperature
1 tbsp vanilla bean paste or extract
Line two 12-count standard muffin pans with cupcake liners. Preheat the oven to 350°F/177°C.
In a small mixing bowl, combine the milk and vinegar, set aside.
In a medium sauce pot set over medium-low heat, warm the butter, oil, and coffee until the butter is melted. Remove from heat, set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
Add in the eggs, vanilla, milk mixture, and warmed butter mixture. Whisk until well combined and smooth. Once smooth, whisk vigorously for 15 seconds to lighten the batter.
Scoop in to the prepared liners, filling each one to 3/4 full.
Bake at 350°F/177°C until the cake has risen and springs back when gently poked, about 20-25 minutes.
Once baked, remove from oven and cool the cakes in the pan for 5 minutes before removing to cool completely on a wire rack.