Chocolate Cupcakes
These are the perfect, moist Chocolate Cupcakes. Top them with your favorite frosting.
servings
Ingredients
- 1 ounce Dutch process cocoa powder (¼ cup)
- ¼ teaspoon baking soda
- 2 ounces boiling water (¼ cup, see note)
- 4 ½ ounces cake flour (1 cups, see note)
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 4 ounces vegetable oil (½ cup)
- 2 large eggs
- 4 ounces buttermilk (½ cup)
- 2 teaspoons vanilla extract
- 8 ounces granulated sugar (1 cups)
Instructions
- Preheat the oven to 350 °F. Line a 12 muffin pan with cupcake liners.
- Sift together 1 ounce Dutch process cocoa powder and ¼ teaspoon baking soda in a small heat-proof bowl. Whisk 2 ounces boiling water into the cocoa, it will foam up a bit from the baking soda. Set aside to cool while preparing the other ingredients.
- Sift 4 ½ ounces cake flour with ½ teaspoon baking powder and ¼ teaspoon table salt, set aside.
- Combine 4 ounces vegetable oil, 2 large eggs, 4 ounces buttermilk, 2 teaspoons vanilla extract and 8 ounces granulated sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients.
- With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
- Use a scoop to portion the batter evenly between the cupcakes. Bake until the top springs back on a cupcake in the middle of the pan when lightly pressed, about 10 minutes.
- Cool completely before icing. Sprinkle with jimmies for a burst of color.
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Notes
You can use an equal amount of hot coffee in place of the water.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!