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1
Preheat oven to 350 F. Line two 8-inch round cake pans with parchment paper, then butter or spray with PAM. Alternately, if baking cupcakes, line muffin pans with 30 cupcakes liners, or for mini cupcakes with 8 dozen liners.
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2
Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined, about 1-2 minutes.
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3
In another bowl or large measuring cup, whisk together the buttermilk, oil, eggs, and vanilla.
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4
Add the wet ingredients into the dry and mix until incorporated, about 1-2 minutes. With mixer on lowest setting, slowly and carefully add the coffee (or hot water) and stir just to combine. Batter will be very thin and runny but don't worry!
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5
Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. For cupcakes, adjust baking time to 18-19 minutes. For mini cupcakes, reduce baking time to 13-14 minutes.
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6
When done remove pans from the oven and set on a rack. Cool in the pans for 10 minutes, then turn them out onto a cooling rack.
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7
Recipe produces two 8-inch round cakes or about 30 regular size cupcakes. This recipe yields 8 dozen mini cupcakes!
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8
Recipe slightly adapted from Ina Garten.
