PRO TIPS FOR MAKING THIS RECIPE
- Try my favorite new YouTube trick and use high-quality olive oil in place of vegetable oil. It’ll turn classic chocolate cupcakes into fancy chocolate cupcakes in a flash, imparting the flavorful qualities of your favorite cold-pressed bottle. Try an Italian varietal for grassy undertones, Greek for spicy, or Spanish for more fruity and nutty flavors.
- For best results in baking, start with room temperature ingredients. Letting your eggs and buttermilk come to room temp means they’re easier to incorporate into the batter. This is great news, because we want to mix the batter as little as possible while still incorporating all the flour. Why? Over-mixing causes the build-up of excess gluten, which can cause the otherwise moist crumbs to be tough.
Invest in a good airtight container that will fit your cupcakes. These convenient carrying cases make it so easy to share your fresh baked goodies with co-workers, friends, and classmates! - Sometimes, I like to swap out half of the buttermilk for hot coffee, which amplifies the cocoa powder’s flavor.
Ingredients
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- 1 1/3 Cups All-Purpose Flour, 185g
- 1/2 Cup Natural Unsweetened Cocoa Powder, 50g
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Stick Buter, 115g, softened to room temperature
- 1 Cup Granulated Sugar, 200g
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 Cup Whole Milk, 120ml
- 1/2 Cup Hot Water, 120ml
Milk Chocolate Frosting:
- 1 1/3 Sticks Unsalted Butter, 150g, softened to room temperature
- 3/4 Cup Powdered Sugar, 90g, sifted (plus more as necessary)
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 Cup Milk Chocolate, melted and slightly cooled
- Pinch Salt
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