Adapted from Ina Garten’s Barefoot Contessa at Home, viaAlpineberryMakes around 36 cupcakes1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder 2 teaspoons baking soda1 teaspoon baking powder 1 teaspoon kosher salt1 cup buttermilk, shaken1/2 cup vegetable oil2 extra large eggs, at room temperature1 teaspoon pure vanilla extract1 cup freshly brewed hot coffee (or hot water)Preheat oven to 350F. Line 36 cupcake tins with paper liners.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine the ingredients. In another bowl,gently whisk together the buttermilk, oil, eggs and vanilla extract. With the mixer on low speed,slowly add the wet ingredients to the dry ingredients and mix to combine.With the mixer still on low speed, add the coffee and stir just to combine. Scrape the bottom of the bowl with a rubber spatula to make sure everything is well combined.Fill cupcake tins 3/4 full (I like to use a little cookie/ice cream scoop) and bake for 15-20minutes, or until a toothpick comes out clean. Cool on a wire rack.
Meyer Lemon Curd
Makes about 1 2/3 cupsFromGourmet3 to 4 Meyer lemons (about 1 pound)1/2 cup sugar 2 large eggs1 stick unsalted butter, cut into 4 piecesGrate 2 teaspoons of lemon zest and squeeze 1/2 cup of juice. Whisk together zest, juice,sugar, and eggs, then add the butter pieces. Set over a saucepan of gently simmering water and whisk until smooth and thick, 160 degrees F on a thermometer. Strain curd through a finesieve into another bowl, cover with wax paper, and cool completely.