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1
Preheat the oven to 300 degrees Fahrenheit.
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2
chop baking chocolate and add it to the hot espresso to let it melt, stir to help dissolve. (I do this in a small pot on the stove over low heat)
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3
Meanwhile, Into a large bowl sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
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4
In seprate large bowl or in the bowl of a stand mixer, beat eggs for about 3-5 minutes.
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5
Stir the chocolate mixture until all the chocolate is melted and combined. Cut butter and add to chocolate espresso mixture continue to stir to melt slowly. When done proceed to Slowly add the oil, vanilla, buttermilk and chocolate mixture to the eggs, beating until combined well.
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6
Add dry mixture to wet in small 1/4 batches then beat until incorporated repeat until all of the dry ingredients are blended together well. scrape down sides, and blend until mixture is smooth (lump free).
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7
Prepare cupcake tins with liners. I ladle my mix into the tins, but you can also pour it in just make sure that you fill them only about 2/3.
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8
Bake for about 26-32 minutes. I checked mine with the tooth-pick test at 26 minutes, but the tooth pick came out with batter, so I left them in for 4 more minutes and they came out perfect.
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9
let cool on wire cooling rack and frost when cool.
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10
check out my Hazelnut Cream Frosting for a great complimentary frosting recipe!
