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Ingredients - Dark Chocolate Cupcakes:
- Prepare 2 2/3 cup of All purpose flour
- Get 1 cup of Natural unsweetened cocoa powder
- Get 1 1/2 tsp - Baking soda
- You need 1/2 tsp of Salt (omit if using salted butter)
- Provide 113 grams Butter, room temperature
- Take 1/2 cup Oil
- You need 2 cup White sugar
- Take 4 of Eggs, room temperature
- You need 2 tsp Vanilla extract
- Need 1 cup - Milk (I used soured creamline milk, but buttermilk works as well or sour cream/milk or milk with 1/4tsp lemon juice or vinegar)
- Need 1 cup Hot water
- Prepare 1 tsp for Instant coffee granules
Dark Chocolate Cupcakes instructions:
- Preheat oven to 375F/190C. Prepare the muffin pans accordingly.
- In a separate bowl, add the flour, soda, salt, and cocoa and mix well with a whisk.
- Cream softened butter with sugar. The mixture won't quite come together like normal but once your done, it should look something similar to clumpy wet sand (exactly what you want to think of when you make cupcakes).
- Add the eggs and oil to the butter mixture, making sure to mix thoroughly and scraping the bowl after each addition. Add the vanilla.
- Alternate dry ingredients and milk to the butter mixture, only mixing until just combined. You should start and end with the flour.
- In a separate cup, dissolve the coffee in the hot water. Add it to the batter, mixing on low speed until just combined. If you want a mellower chocolate taste, the coffee can be omitted or you can play around with the amounts. Just be careful about adding more as it can make the cupcakes bitter.
- Scoop into cups and bake for 15 min. If they need more time, drop the oven temperature to 350F/180C. Cupcakes are done when a toothpick inserted comes out with a few moist crumbs. As opposed to some other cupcakes, these are a bit more forgiving if over baked.
- Let cool on a wire rack and then top accordingly. Pictured are chocolate cupcakes with raspberry purée inside and topped with a ganache. I also made a creamy peanut butter buttercream.
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