The Secret to a Velvety Texture

A classic red velvet cupcake featuring a unique technique of adding coffee to enhance the chocolate flavor. Inspired by a family recipe passed down through generations, these cupcakes are ideal for celebrations and special occasions. Ready in 45 minutes with a perfectly moist crumb and rich, tangy cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring
• 1/2 cup freshly brewed coffee

Directions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
5. In a separate medium bowl, whisk the egg, buttermilk, oil, vanilla extract, vinegar, and red food coloring.
7. Gently pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
9. Critical Step/Tip: Slowly stir in the freshly brewed coffee. The batter will be thin, which is exactly what you want for a moist, tender crumb.
11. Fill the cupcake liners about two-thirds full.
13. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
15. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
17. Garnish with your favorite cream cheese frosting and red velvet crumbs before serving.