• 1 cup (130 g) áll-purpose flour
  • 1/3 cup (28 g) unsweetened cocoá powder
  • 1 teáspoon báking sodá
  • 1/2 teáspoon báking powder
  • 1/2 teáspoon sált
  • 3 ounces (85 g) unsweetened chocoláte , coársely chopped
  • 1/3 cup (75 g) unsálted butter , melted
  • 2 táblespoons vegetáble oil
  • 3/4 cup (150 g) gránuláted sugár
  • 2 lárge eggs
  • 1 táblespoon vánillá extráct
  • 1/2 cup (120 ml) buttermilk
  • 1/4 cup (60 ml) strong brewed coffee , cooled*
  1. Heát the oven to 350°F. Line 14 muffin cups with páper liners. Set áside.
  2. In á medium bowl, combine the flour, cocoá powder, báking sodá, báking powder, ánd sált. Stir with á whisk ánd set áside.
  3. ádd the chocoláte to á smáll heátproof bowl ánd set it over á pot of bárely simmering wáter. Stir continuously until melted ánd smooth. Remove from heát. Set áside to cool.
  4. Using á stánd mixer fitted with á páddle áttáchment or á hándheld electric mixer beát the butter, oil, ánd sugár together on medium-low speed until light ánd fluffy. 
  5. Beát in the eggs, one át á time, mixing well áfter eách áddition. Scrápe down the sides of the bowl ás needed. Beát in the vánillá. ádd the melted chocoláte ánd mix until well incorporáted.
  6.  With the mixer set to low speed, gráduálly ádd hálf the flour mixture, followed by the buttermilk ánd coffee, ánd then the remáining flour mixture. Beát just until combined. The bátter will be thick.
  7. Divide the bátter evenly ámong the prepáred muffin cups. Báke until the cupcákes áre set ánd just firm to the touch, ábout 18-20 minutes.
  8.  Cool the cupcákes in the pán for ábout 10 minutes. Tránsfer cupcákes to wire ráck to cool completely. Frost ás desired.
Máke áheád tip
  1. The cupcákes cán be máde 1 dáy in ádvánce before frosting. Cover ánd refrigeráte eách overnight. Frost the cupcákes the next dáy.
  2. Or the cupcákes cán be frozen for up to 3 months. Tháw overnight in the refrigerátor ánd frost ás desired.

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