Scribd Logo
Upload

Welcome to Scribd!

  • 61 views

    Super Moist Chocolate Cupcakes

    Uploaded by

    Judi Ann Magsacay
    This recipe produces 12-14 super moist chocolate cupcakes. The ingredients include flour, cocoa powder, eggs, sugars, oil, buttermilk and vanilla. The cupcakes are baked at 350°F for 18-21 minutes until a toothpick inserted comes out clean. They are then frosted with chocolate or vanilla buttercream frosting and sprinkles can be added optionally. The cupcakes can be made one day in advance and stored covered at room temperature or frozen for up to two months.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Super Moist Chocolate Cupcakes

    Uploaded by

    Judi Ann Magsacay
    61 views2 pages
    This recipe produces 12-14 super moist chocolate cupcakes. The ingredients include flour, cocoa powder, eggs, sugars, oil, buttermilk and vanilla. The cupcakes are baked at 350°F for 18-21 minutes until a toothpick inserted comes out clean. They are then frosted with chocolate or vanilla buttercream frosting and sprinkles can be added optionally. The cupcakes can be made one day in advance and stored covered at room temperature or frozen for up to two months.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe produces 12-14 super moist chocolate cupcakes. The ingredients include flour, cocoa powder, eggs, sugars, oil, buttermilk and vanilla. The cupcakes are baked at 350°F for 18-21 minutes until a toothpick inserted comes out clean. They are then frosted with chocolate or vanilla buttercream frosting and sprinkles can be added optionally. The cupcakes can be made one day in advance and stored covered at room temperature or frozen for up to two months.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    61 views2 pages

    Super Moist Chocolate Cupcakes

    Uploaded by

    Judi Ann Magsacay
    This recipe produces 12-14 super moist chocolate cupcakes. The ingredients include flour, cocoa powder, eggs, sugars, oil, buttermilk and vanilla. The cupcakes are baked at 350°F for 18-21 minutes until a toothpick inserted comes out clean. They are then frosted with chocolate or vanilla buttercream frosting and sprinkles can be added optionally. The cupcakes can be made one day in advance and stored covered at room temperature or frozen for up to two months.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Super Moist Chocolate Cupcakes

    ★★★★★4.9 from 256 reviews
      Prep Time: 25 minutes
      Cook Time: 20 minutes
      Total Time: 3 hours, 25 minutes
      Yield: 12-14 cupcakes
    Ingredients
     3/4 cup (95g) all-purpose flour (spoon & leveled)
     1/2 cup (45g) unsweetened natural cocoa powder
     3/4 teaspoon baking powder
     1/2 teaspoon baking soda
     1/4 teaspoon salt
     2 large eggs, at room temperature*
     1/2 cup (100g) granulated sugar
     1/2 cup (100g) packed light brown sugar
     1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
     2 teaspoons pure vanilla extract
     1/2 cup (120ml) buttermilk, at room temperature*

    Topping

     Chocolate Buttercream or Vanilla Buttercream


     sprinkles (optional)

    Instructions
    1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake
    liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes.
    Set aside.

    2. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda,


    and salt together in a large bowl until thoroughly combined. Set aside. In a
    medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla
    together until combined. Pour half of the wet ingredients into the dry
    ingredients. Then half of the buttermilk. Gently whisk for a few seconds.
    Repeat with the remaining wet ingredients and buttermilk. Stir until *just*
    combined; do not overmix. The batter will be thin.
    3. Pour or spoon the batter into the liners. Fill only halfway (this is
    imperative! only halfway!) to avoid spilling over the sides or sinking.
    4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes
    out clean. Allow to cool completely before frosting. I usually let them cool in
    the pan.

    5. Frost cooled cupcakes however you’d like. I used chocolate


    buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with
    sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

    Notes
    1. Make Ahead Instructions: You can prepare cupcakes 1 day in advance. Keep
    cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes
    can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature
    before frosting and serving. Frosting freezing instructions included in step 5.
    2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of
    buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.
    Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch,
    lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or
    rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat
    curdled and ready to use in the recipe.
    3. Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F
    (177°C). Yields about 3 dozen.
    4. Cake: Here’s a chocolate cake that is just as moist and chocolate-y.
    5. Why Room Temperature? All refrigerated items should be at room temperature so the
    batter mixes together easily and evenly. Read here for more information. If needed, you can use
    whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
    Fill a measuring cup with the lemon juice/vinegar then the rest with whole milk to reach 1/2 cup.

    Reference: https://sallysbakingaddiction.com/super-moist-chocolate-cupcakes/

    You might also like