AUGUST
Chocolate Mocha Chip cupcakesYield: 24 cupcakes
INDGREDIENTS
1 cup all-purpose flour1 cup cake flour3/4 cup Dutch-processed cocoa powder1 tblspoon baking soda1/2 spoon slat1 1/2 stick unsalted butter (make sure it's room temperature)1 1/2 cup sugar1 tsp pure vanilla extract3 large egs1 1/2 cup buttermilk (room temperature)1/2 cup miniature semisweet chocolate morsels
DIRECTIONS
1. Preheat oven to 350 degrees F. Place paper liners in cupcake pan.
2. Whisk flour, cocoa powder, baking soda, and salt together in a small bowl; set aside.
3. In a large bowl beat butter until creamy (2-3 minutes) with an electric mixer. Add sugar
gradually, beating until light and fluffy, abou 3 minutes scraping the bowl down a few times. Beat in Vanilla extract and eggs in one at a time TIP- separate eggs-just in case one is spoiled don't want to spoil the whole bunch. Continue scraping bowl after each egg is absorbed. Add the flour mixture alternating with the milk. Should begin and end with the flour mixture TIP- slow mixer down to low-medium speed when adding ingredients so that you don't become a flour puff. Mix until smooth.
4. Fold chocolate morsels into cupcake batter.
5. Using a icecream scooper divide the batter into cupcake wells, approximately 2/3 full. TIP -pick up pan and gently drop on counter to remove any air bubbles in batter before baking.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center shows a few moist crumbs.
7. Allow cupcakes to cool on rack for 5 minutes, remove from pans and allow to cool completely before frosting.
posted by Nicole Friday for the Cupcake Craze
i made this last night. yummy. you forgot the frosting recipe, but i found one that i used. thanks for the yummy recipes
ReplyDeleteI actually didn't frost these, but I would have used chocolate ganache frosting. I'm glad you found something. What did you use?
ReplyDelete