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This document provides a recipe for chocolate moist cupcakes with a chocolate frosting. The recipe includes ingredients and instructions for making the cupcake batter and chocolate frosting. To make the cupcakes, dry and wet ingredients are mixed separately and then combined before being poured into liners and baked. For the frosting, butter is melted and then cocoa powder, powdered sugar, milk and vanilla are alternately added and stirred until a spreadable consistency is reached. The frosting is then used to decorate the cooled cupcakes.

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54 views3 pages

Menu

This document provides a recipe for chocolate moist cupcakes with a chocolate frosting. The recipe includes ingredients and instructions for making the cupcake batter and chocolate frosting. To make the cupcakes, dry and wet ingredients are mixed separately and then combined before being poured into liners and baked. For the frosting, butter is melted and then cocoa powder, powdered sugar, milk and vanilla are alternately added and stirred until a spreadable consistency is reached. The frosting is then used to decorate the cooled cupcakes.

Uploaded by

vkook luv
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chocolate Moist Cupcake

Ingredients

Cupcakes:

 1 1/2 cups (188g) all-purpose flour


 1/4 cup (23g) natural unsweetened cocoa powder
 1 cup (200g) granulated sugar
 1 teaspoon baking soda (4g) (make sure it's fresh!)
 1/2 teaspoon (1g) kosher salt
 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons
instant coffee granules or espresso powder)
 1 tablespoon white vinegar
 2 teaspoons vanilla extract
 1/4 cup plus 2 tablespoons olive oil

Frosting:

 4 tablespoons butter
 1/3 cup (30g) natural unsweetened cocoa powder
 1 1/2 cups (168g) powdered sugar
 3 tablespoons milk
 1 tablespoon vanilla extract
Method

Cupcakes:

1. Preheat the oven and prep muffin tin:

Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin
with cupcake liners.

2. Whisk the dry ingredients:

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar,
baking soda, and salt until there are no visible clumps (cocoa tends to clump
up).
3. Mix the wet ingredients:

In a separate bowl, mix together the coffee (or water plus coffee granules),
vinegar, vanilla extract, and olive oil.

4. Pour the wet ingredients into the dry ingredients:

Stir only until they just come together. Do not over-beat! The mixture should be
thin and rather lumpy.

5. Ladle the batter into the cupcake liners:

Fill liners about two-thirds of the way full.

6. Bake:

Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer
inserted in the center comes out clean.

7. Remove from oven and let cool in the pan for 5 minutes:

Remove from the pan and let cool on a rack. Once cool, you can eat plain,
sprinkle with powdered sugar, or drizzle or coat with frosting when completely
cool.

For the frosting:

1. Melt the butter:

Melt the butter in a small saucepan and remove from heat.

2. Stir in the remaining ingredients a little at a time:

Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar,
stir, then sprinkle in about a half of the milk. Keep alternating with the
powdered sugar and either milk or vanilla, stirring after each addition, until the
frosting is the consistency you want, and smooth. If it's too runny, add more
powdered sugar. If too stiff, add a little more milk or vanilla extract.

3. Frost individual cooled cupcakes:


Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut
away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting
out of the bag onto the cupcakes in any design you like.

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