Chocolate Cupcakes - Bake is Yum

Ingredients

• 180 gr ( 1.5 cups ) all purpose flour
• 220 gr granulated white sugar
• 20 gr ( 1/4 cup ) cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 60 gr ( 1/4 cup ) greek yogurt, at room temperature
• 120 ml (gr) ( 1/2 cup ) buttermilk, at room temperature
• 2 medium eggs, at room temperature
• 74 gr ( 1/3 cup ) flavor less vegetable oil (f.e. sunflower oil)
• 60 ml (gr) ( 1/4 cup ) warm filtered coffee
• 2 tsp pure vanilla extract
• Preheat the oven to 165°C (350°F) fan-forced. Add papers to the cupcake tin.
• In a large bowl sift together all the dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Whisk to mix and set aside.
• In another bowl add the greek yogurt, buttermilk, eggs and the vegetable oil and whisk to combine. Pour in the filtered coffee while whisking.
• In the bowl of the dry ingredients make a well and pour in the mix of the wet ingredients. Whisk until combined but do not over mix.
• Add one ice cream scoop of batter in each one of cupcake papers.
• Bake for 15-20' or until a toothpick inserted in the center of the cupcakes comes out clean.
• Let cool in the pan for 5'. Remove from the cupcake pan and let cool on the wire rack completely before frosting, else your frosting will start to melt.
• Let cool completely in room temperature before frosting or add filling, otherwise the frosting will melt.