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Classic Chocolate Cupcakes Recipe

Classic Chocolate Cupcakes Recipe
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Category : Cupcakes
Serving : 12
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Prepare the ingredients before making Classic Chocolate Cupcakes in your home. Then, follow these steps below to serve Classic Chocolate Cupcakes for your family or friends.

Ingredients: Classic Chocolate Cupcakes

  • 1/2 cup (42 g) unsweetened natural cocoa powder
  • 3/4 cup (95 g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1/3 cup (80 ml) vegetable or canola oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract (me: vanilla powder)
  • 1/2 cup (120 ml) buttermilk, room temperature

How to Make Classic Chocolate Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Classic Chocolate Cupcakes in your home by yourself.

    Step 1
  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  • Step 2
  • Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  • Step 3
  • In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
  • Step 4
  • Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin.
  • Step 5
  • Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • Step 6
  • Note: 1. Do not use dutch processed cocoa. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened, which is an acidic ingredient, is paired with the brown sugar (also acidic) in this specific cupcake recipe to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.
  • Step 7
  • Note: 2. Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
  • Step 8
  • Note: 3. Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
  • Step 9
  • Note: 4. For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You can use milk instead, keeping in mind that the frosting won't be as creamy.
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