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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thrids, beginning with buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's combined.

Scoop the batter into the cupcake liners. Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean, while acting like this outcome was inevitable. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.