Ultra Moist Starbucks Chocolate Cake (Or Cupcakes)

Preheat oven to 350°.

In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.

Stir in sugar, cocoa powder, salt, baking soda and baking powder.

Alternate stirring in flour and milk.

Don't worry if batter seems runny to you, this is normal and makes the cake so moist!

Pour batter into two greased 9-inch round cake pans.

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.

Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).

After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, Magnolia Bakery's Vanilla Birthday Cake and Frosting ).

TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.

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!