Ingredients

1 cup coffee

3/4 cup cocoa powder (regular, not Dutch process)

1/2 cup milk

1 teaspoon vanilla extract

2 cups all purpose (plain) flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter (at room temperature)

1 1/4 dark brown sugar (packed)

3/4 cup white sugar

4 large eggs

Instructions

Preheat oven to 350F / 220C. Prepare your cupcake sheets/cake tins/whatever by greasing with butter, and lining with parchment/baking paper or cupcake liners.

In one bowl, sift together flour, baking soda, and salt.

In another bowl, whisk together coffee and cocoa powder until smooth. Whisk in milk and vanilla extract.

Cream butter and sugars. (Beat the butter and the two different types of sugar with an electric mixer until the color of the mixture is paler than the original mix and has a white-ish sheen.)

Add eggs, one at a time, beating well after each addition.

Beat in 1/3 of the flour mix, then 1/2 of the milk mix, 1/3 flour, 1/2 milk, 1/3 flour. By the time you’re done, the mix may look curdled. That’s fine. Great, even! That’s how it should look.

Bake for 20 to 25 minutes if you’re making cupcakes. Bake for 25 to 30 minutes if you’re making cakes.