October 06, 2012

Chocolate Cupcakes

Makes 18 cupcakes (Depends on your cup size)
Adapted from A cup full of cake

Chocolate chocolate chocolateeeeee cupcakes!! They were so moist and chocolatey. I am so happy to find this recipe!

Mickey mouse cupcake? :P

Dry Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients:
1 cup whole milk
4 ounces bittersweet chocolate melted and cooled (cooled for about 15 min make sure its still melted though don’t want it to harden back up)
½ cup plus 1 tbsp water, heated to boiling ( have a kettle of water on the stove boiling ready to go)
3/4 cup vegetable oil
2 large eggs room temp
2 tablespoons vinegar (not wine vinegar)
1 tablespoon vanilla

1. Preheat oven to 350F with rack in the center.
2. Place paper baking cups in regular sized muffin tins, spray edges around 
cups lightly with cooking spray.
3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)
in a large bowl.
4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale
5. Add in the milk, vanilla, oil and vinegar and whisk/beat well.
6. Add in the melted and cooled chocolate and whisk/beat until combined well.
7. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix
just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
8. Divide the batter evenly among the muffin cups.
9. Bake 15-18 minutes or until toothpick inserted in the middle comes out clean and free of crumbs or the cupcake tops bounce back when lightly pressed. 
10. Let cool for 5 min in pans and then remove carefully to a wire cooling rack. Cool     completely before frosting.

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