Super Moist Chocolate Cupcakes


The recipe calls for hot water, which is super important to achieving super moist chocolate cupcakes with an intense chocolate flavor.  It doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder.

The hot water is also going to create a pretty thin batter, too.  Don’t be alarmed by that!  The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes.



Super Moist Chocolate Cupcakes

Recipe By Amy from houseofnasheats.com
Source: houseofnasheats.com

Prep Time 10 mins
Total Time 28 mins

These really are the best, super moist chocolate cupcakes ever.  Made from scratch with cocoa powder, they are deeply chocolatey, perfectly fluffy, and with a domed top.  These homemade chocolate cupcakes are way better than any boxed cake mix, with the same moist crumb and texture that you know and love.

Ingredients;
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup very hot water

Instructions;

  1. Heat oven to 350 degrees.  Line a cupcake pan with paper liners.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.  
  3. Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
  4. Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
  5. Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined.  Batter will be thin.
  6. Fill cupcake liners half full, then bake for 18-21 minutes, until a toothpick comes out with only a few moist crumbs when used to test a cupcake.


Read The Full Recipe in The Source (Thank You For The Source): houseofnasheats.com
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