2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp. baking soda
2/3 c. oil
1 c. buttermilk
1 c. strong coffee

Sift together flour, sugar, cocoa and baking soda. Add oil and buttermilk. Stir until well blended. Bring coffee to a boil and stir it gently into batter. Mixture will be soupy. Bake in 20 cupcake containers at 350 degrees for 35 to 40 minutes.