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Nutrition Facts

Serving Size 1 (199g)

Recipe makes 10 servings

Calories 389
Calories from Fat 125 (32%)
Amount Per Serving %DV
Total Fat 13.9g 21%
Saturated Fat 2.2g 11%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 45mg 15%
Sodium 550mg 22%
Potassium 215mg 6%
Total Carbohydrate 64.0g 21%
Dietary Fiber 2.8g 11%
Sugars 40.3g
Protein 6.0g 12%

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Ultra Moist Starbucks Chocolate Cake (Or Cupcakes)

Recipe #168114 | 45 min | 20 min prep | add private note

By: New Mom Kate
May 15, 2006

You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.

SERVES 10 , 2 round cake pans or 24 cupcakes (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
  3. 3
    Stir in sugar, cocoa powder, salt, baking soda and baking powder.
  4. 4
    Alternate stirring in flour and milk.
  5. 5
    Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
  6. 6
    Pour batter into two greased 9-inch round cake pans.
  7. 7
    Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
  8. 8
    Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
  9. 9
    After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
  10. 10
    TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
  11. 11
    Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

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Featured Reviews for This Recipe

From: caramel

On Oct 10, 2009

I made these today and they were a huge hit!! Thanks so much for a such a delicious cupcake. I also followed other reviewers comments and did the Coffee Frosting...amazing! I topped mine off with an Epicure Mocha Bean...in white, milk and dark chocolate. I think I may add some dark chocolate chips to the batter too next time to chocofy it even more Thanks again...they are in my recipe box.

0 people found this review helpful

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  • From: Alexander Mar

    On Aug 19, 2009

    These really were very moist, but we found we didn't notice the coffee flavor until that bitter, distinctly coffee aftertaste... not entirely the best way to remember these delicious cupcakes! I look forward to trying the recipe with rich hot chocolate subbed in for the coffee. Yum!

    1 person found this review helpful

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    From: Debloves2cook

    On Jul 21, 2006

    OH MY GOODNESS....THIS IS SO MOIST AND SO TASTY!!! I made exactly as specified as a cake and I doubled Marg@Cayman's coffee frosting from Mocha Brownies With Coffee Frosting, the Mocha Brownies w/coffee frosting. The frosting was a perfect complement to this deliciously moist and flavorful cake. Don't worry if the batter seems runny (and it did!), it cooks up just perfect. I cooked this with my convection oven and it took about 30 minutes. You must try this, even if you don't think your a cake or coffee person, like my DH. He won't keep his fingers out of it! Thanks for sharing Kate!

    7 people found this review helpful

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  • From: Akubi-chan

    On Jul 20, 2007

    These are so yummy! You can't really taste the coffee but I love them anyway! I increased the cocoa a bit as I love a dark chocolate cake. They're not overly sweet so perfect for rich buttercream frosting. Thank you for a delicious and super easy recipe!

    4 people found this review helpful

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  • Read all 28 reviews

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