BEST EVER CHOCOLATE CUPCAKE RECIPE FROM SCRATCH
Guys, something really exciting happened this month and I’m sharing this chocolate cupcake recipe from scratch to celebrate!
This not-so-little-anymore blog of mine hit the ONE MILLION mark! That’s right, every month The Busy Baker gets over a million page views from readers like you, and I can hardly believe there are so many of you reading my posts and making my recipes!
Ingredients
For the cupcakes:
2 cups granulated sugar
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk at room temperature
1/2 cup vegetable oil
2 eggs at room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the frosting:
1 1/2 cups unsalted butter
6 cups powdered sugar
1/4 cup unsweetened cocoa powder
5 ounces semi-sweet chocolate melted and cooled
2 tablespoons milk (or 3 tablespoons if needed)
sprinkles for decorating (if desired)
Instructions
For the cupcakes:
Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners.
Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
Measure the milk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
Add the milk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
Add the 1 cup of boiling water into the batter slowly, whisking everything together as you add the boiling water.
Once the batter comes together and the boiling water is combined throughout, portion the batter into the 28-30 prepared cupcake liners until each are about 2/3 full.
Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
Add the cooled melted chocolate and mix well until combined.
Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
Add the frosting to a piping bag fitted with an open star tip.
Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
This not-so-little-anymore blog of mine hit the ONE MILLION mark! That’s right, every month The Busy Baker gets over a million page views from readers like you, and I can hardly believe there are so many of you reading my posts and making my recipes!
Ingredients
For the cupcakes:
2 cups granulated sugar
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk at room temperature
1/2 cup vegetable oil
2 eggs at room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the frosting:
1 1/2 cups unsalted butter
6 cups powdered sugar
1/4 cup unsweetened cocoa powder
5 ounces semi-sweet chocolate melted and cooled
2 tablespoons milk (or 3 tablespoons if needed)
sprinkles for decorating (if desired)
Instructions
For the cupcakes:
Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners.
Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
Measure the milk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
Add the milk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
Add the 1 cup of boiling water into the batter slowly, whisking everything together as you add the boiling water.
Once the batter comes together and the boiling water is combined throughout, portion the batter into the 28-30 prepared cupcake liners until each are about 2/3 full.
Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
Add the cooled melted chocolate and mix well until combined.
Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
Add the frosting to a piping bag fitted with an open star tip.
Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
0 Response to "BEST EVER CHOCOLATE CUPCAKE RECIPE FROM SCRATCH"
Posting Komentar