Chocolate Cupcakes
photo by Helena
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
10 cupcakes
- Serves:
- 10
ingredients
- 1⁄4 cup Dutch-processed cocoa powder
- 1⁄2 cup boiling water
- 1⁄4 cup unsalted butter
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2⁄3 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- In a small bowl add the boiling water to the cocoa slowly while stirring to prevent lumps until smooth. Let cool to room temperature.
- In a bowl, sift the flour, baking powder, and salt together. Set aside.
- Cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Add the cocoa mixture and stir until smooth.
- Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
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Reviews
-
Okay I didn't realize until I was just about to put these in the oven that this recipe didn't include the oven temp. I have never baked cupcakes before, so I thought I'd take a chance and attempt these at 350 F. I checked a couple other chocolate cupcake recipes, one which used 375 and another 350, so I felt confident about 350. I made half a recipe, used Smart Balance with Flaxseed Oil Spread for the unsalted butter, and used 1/8 cup Eggbeaters. Followed the rest of the recipe exactly. I got 5 average-sized cupcakes. 17 mins was perfect at 350 F; I did the toothpick-test as well as testing the tops to feel that they bounced back, as instructed. I decided to use recipe #155392, which made these absolutely divine. To be fair, I ate one plain also. Very good cupcake! Perfect chocolate flavor, light in texture and addictive! I can see why these are a favorite for so many. Made for My-3-Chefs June 2008, for my "All By Myself" theme. I love that these taste good w/o frosting, but the chocolate glaze I used put these over the top! Thanks for sharing, *Helena*!
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I made 3 batches in order to make 24 decent size cupcakes. Baked them at 350 F for 20 minutes. They were light, fluffy and super delicious. I used salted cream butter and omitted the teaspoon of salt and also used sugar cane crystals instead of white sugar. Placed some white chocolate chips on top while they cooled and it was a hit with all the kids at the park. Thanks!
RECIPE SUBMITTED BY
So im still very young, 15, but love cooking and anything to do with food!
I like decorating cakes. I do catering for alota functions. Help my dad when he does catering.
I want to become a food science & nutritionist one day. The science behind cooking and all the recipes u make is amazing.
Fav cookbook... um.. Cook with Jamie and Cakes to dream on by Collette Peters.