Chocolate Cupcakes (video)
Choco Cupcake part 2 (video)
Preheat oven to 350F
All-purpose flour 3/4 cup
Sugar 1/2 cup
Brown sugar 1/2 cup
Baking Soda 1/2 tsp
Baking powder 3/4 tsp
Salt 1/4 tsp
Vegetable oil 1/3 cup
Buttermilk 1/2 cup
Eggs 2
Vanilla extract 2 tsp
Unsweetened cocoa powder 1/2 cup
Set the buttermilk aside.
In a bowl, beat together all the wet ingredients (other than the buttermilk), and the sugar until dissolved.
In another bowl, whisk the remaining dry ingredients.
Add half the dry ingredients, and with hand mixer on low, beat the ingredients together.
Scrape the bowl down with a silicone spatula.
Add the buttermilk, and continue beating for another 20-30 seconds.
Add the remaining dry ingredients, beat for 20-30 seconds.
Scrape the bowl down with a silicone spatula.
Beat until smooth. This should be less than 1 more minute – you don’t want to overbeat the batter because forming gluten is not what we want.
If the batter is too dry, add a tsp of milk, beat for another 10 seconds.
If the batter is too wet, add a tsp of flour, beat for another 10 seconds.
Fill paper cups 1/2 to 2/3 full, and bake at 350F for 19-22 minutes
Toothpick test at 19 minutes, and every minute until done.
Brown Sugar substitute:
1/2 cup of brown sugar =
1/2 c sugar
1/2 tbsp molasses
whisk together until there are no clumps.
Buttermilk substitute:
1/2 cup of buttermilk =
1/2 cup – 1 tsp whole milk
1 tsp vinegar
Stir together and let sit for 5 minutes.
Yes, it will curdle, yes it sounds gross, there’s real gastrocience going on here (if that’s not a real word, it is now).
Chocolate Buttercream Frosting