The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. This is the only cupcake batter I’ve used for years now. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I love both versions equally, so you can make the two of them and see which one you prefer. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Just fill the tins ¾ full with batter.
Ingredients
Chocolate cupcakes:
- 1 and 1/3 cups (185 g/6.5 oz) all-purpose flour
- 1/2 cup (50 g/1.7 oz) cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick/113 g) butter, softened to room temperature
- 1 cup (200 g/7 oz) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) hot water
Chocolate Frosting:
- 2/3 cup (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature
- 1 and 1/3 cups (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary)
- 1/4 cup (25 g/1 oz) cocoa powder, sifted
- 1/2 teaspoon pure vanilla extract
- 115 g/4 oz. dark chocolate , melted and slightly cooled
- 2 tablespoons (30 ml) heavy cream
Instructions
- Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
- For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
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