Ingredients

• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoon espresso powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1/4 cup warm water
• 1/2 cup brewed coffee, at room temperature
• 3/4 cup buttermilk
• 3 tablespoons canola oil
• 1 teaspoon pure vanilla extract

• Your favorite frosting and sliced strawberries for “tongues of fire” topping

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, espresso, flour, sugar, baking soda, baking powder, and salt into a large  bowl. Add eggs, warm water, brewed coffee, buttermilk, oil, and vanilla; mix until smooth. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.