Chocolate Cupcakes
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125 gr / 4.41 oz.
All Purpose flour
125 gr. / 4.41 oz.
Butter
55 gr. / 1.95 oz.
Cacao Powder
185 gr. / 6.5 oz.
Sugar
125 gr / 4.41 oz.
All Purpose flour
125 gr. / 4.41 oz.
Butter
55 gr. / 1.95 oz.
Cacao Powder
185 gr. / 6.5 oz.
Sugar
180 ml / 0.76 cups
Milk
2
Eggs
2 tsp
Vinegar
1/2 tsp
Baking powder
1/2 tsp
Bicarbonate Of Soda
Pinch of Salt
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
1
Add 2 teaspoon of white vinegar to the milk measuring cup. Stir it around and let sit for 5 minutes.
2
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high speed.
3
Whisk the mixture together until combined for 5 minutes.
4
Reduce speed and add eggs one at a time fully incorporating after each addition.
5
Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture and cacao.
6
Gently whisk for a few seconds. Stir until *just* combined;do not overmix.
7
The batter will be thick.
8
Line a 12-cup muffin pan with cupcake liners. This recipe makes about 18 cupcakes.
9
Fill the cupcake liners halfway full. With the preheat oven to 350°F (177°C) we bake for 18 minutes.
10
Allow to cool completely before frosting. Frost cooled cupcakes however you’d like.
11