Chocolate Chocolate-Chip Cupcakes

• 3 oz. semi sweet chocolate
• 1 1/2 cups hot brewed coffee or hot water
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup - 1 cup vegetable oil
• 1 1/2 cups full fat buttermilk
• 2 teaspoons vanilla
• 2 cups chocolate chips

1. Preheat the oven to 300 degrees. Finely chop chocolate and add it to the hot coffee to let it melt. Meanwhile, into a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt. In another bowl or in the bowl of a stand mixer, beat eggs until thickened slightly, and lemon colored, about 3 minutes in a stand mixer, or 5 minutes with a hand mixer. Stir the chocolate mixture until all the chocolate is melted and combined. Slowly add the oil, vanilla, buttermilk and chocolate mixture, beating until combined well. Add a quarter of the dry ingredients are just incorporated. Scrape down the sides of the bowl and blend again just until that is all incorporated. Stir in chocolate chips gently with a spatula.
2. Mixture will be runny and thick. Prepare cupcake liners. Pour batter into a measuring cup with a pouring spout. Pour batter into cupcake liners about half to 2/3rd of the way full. Don't overfill. These rise quite a bit. Bake for about 28-32 minutes or until the top is slightly rounded and tests slightly done. Try not to open the oven until 28 minutes has past and don't test until the tops are rounded or they mall fall.
3. Cool completely.

semi sweet chocolate, coffee, sugar, allpurpose, cocoa, baking soda, baking powder, ubc, eggs, vegetable oil, full fat buttermilk, vanilla, chocolate chips

Taken from www.epicurious.com/recipes/member/views/chocolate-chocolate-chip-cupcakes-51968811 (may not work)