A go-to recipe. What’s is that you ask? A basic, never fails, will always have the ingredients in house (a major point for me) and it tastes great. I love to bake!

That brings me to this recipe. It is my Go-To chocolate cupcake, bundt cake and layer cake recipe. I LOVE IT! Especially since it works in all forms. It is adapted from Joy the Baker’s chocolate bundt recipe. I made just a few modifications and have kept it that way since.

One of the reasons I love this, is that it is a cocoa and oil recipe! YEA! More economical (dark or unsweetened chocolate is hard to get here in Ecuador) and super moist. And the addition of coffee really bumps up the chocolate flavor. Just plan to do step one about 30 minutes or more ahead. You’ll see why below.

Enjoy the recipe as is or add in some chips and/or flavors in the batter or with different frostings (such as one of the American Buttercream frostings). One of our favorites is with mint Swiss Meringue Frosting and another favorite is with Peanut Butter American Buttercream. Have fun!

Difficulty: Intermediate Prep time 30 mins Cook time 80 mins Rest time 30 mins Total time 2 hrs 20 mins
Servings: 32


Makes about 32 cupcakes. Cook time is for baking all 32 cupcakes, in batches of 12.




  1. First off, bring to a boil the coffee and cocoa powder and let it boil while stirring, for 1 minute. Take it off the heat and let it cool at least 30 minutes.
    You don’t want to scramble your eggs if it’s too hot. (I’ve even done this the night before, chilled it, and then just let it come to room temp when I needed it.)
  2. Next, add the sugar, eggs, salt, and baking soda to a large bowl or your mixer bowl. Beat on low for 1 minute. Then add the yogurt, oil and flavorings and beat for one more minute on low.
    (Sorry for the messy counter. It had been a long day.)
  3. Add the flour, all at once is fine, and beat on medium for 2 minutes. Then, add in the cooled cocoa mixture and beat on medium for 3 minutes.
  4. Finally, fill your cupcake mould with liners and fill each 2/3 full with the batter.
    The batter is a thin batter. Don’t be scared. I like to use a liquid measuring cup. It’s less messy that way when pouring. Do not overfill. They rise quite a bit. And cleaning up an overflow is not fun!
  5. Bake at 350°F.
    I have found if I’m using a silicon mold, 350°F is great. However, if it is a dark aluminum mold, 340-345 degrees seems to work better. Bake for 20-25 minutes, until they spring back when touched gently. I don’t like the toothpick method for these since they are so moist. If you prefer to use toothpicks, know that they may still have a crumb or two holding on. They will continue to cook for a minute or so out of the oven. No one wants a dry cupcake.
  6. Let cool on a wire rack.
  7. And then frost with your favorite frosting.


The original recipe called for 2 eggs + 1 yolk. I have found for one batch, three eggs works just fine, without having to toss, or freeze one egg white. However, when doubling a batch, calculate using 2 1/2 eggs per batch. It works better.

Keywords: chocolate, cupcakes

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