1.5 cups granulated sugar (285g)
0.5 cup vegetable oil (118 ml)
3 large eggs
1 tbsp pure vanilla extract (15 ml)
0.5 cup light Greek yogurt (118 ml)
2 cups all-purpose flour (280g)
0.5 cup cocoa powder (55 g)
1 tbsp espresso powder (5g)
2.5 tsp baking powder (9 g)
0.5 tsp baking soda (2 g)
1 tsp salt (5 g)
1.25 cup coffee (355 ml)
Preheat the oven to 350F/175C. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the yogurt and beat until well combined.
In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
Bake at for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.
Cool Completely.