Blackout Chocolate Cupcakes

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Blackout Chocolate Cupcakes

Deep, dark chocolate cupcakes. A different take on the classic Hershey's Special Dark recipes, with a couple twists that will please the chocolate lovers on your guest list!
Course Cupcakes, Dessert
Servings 24 cupcakes
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

2 cups sugar
1.75 cups all purpose flour
1 cup milk
.5 lime fresh squeezed
2 eggs
1.5 teaspoons baking soda
1.5 teaspoons Baking powder
.5 cup Vegetable oil
.75 cup Cocoa Noir powder
1 teaspoon salt
2 teaspoons vanilla extract
1 cup coffee hot, fresh brewed

Instructions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Combine milk and lime juice in a bowl and allow to sit for 5 minutes to thicken. Then add eggs and vanilla and whisk together.
Add milk mixture and oil to the dry mix in the mixer and beat on medium speed for 2 minutes.
Sowly pour the coffee down the side of the bowl with the mixer set to it's lowest setting. The batter will be thin. Pour batter into prepared cups. 2/3 full for large liners or cups, 1/2 full for all other cup or liner sizes.
Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Recipe Notes

For large, straight sided cups, fill 2/3 up and bake for 26 minutes. Makes 15.
For standard cupcake liners, fill 1/2 up and bake for 22 minutes. Makes 24.
For small, fancy fluted liners like in the images above, fill 2/3 up and bake for 22 minutes. Makes 33-36.