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Monday, December 30, 2013

THE ULTIMATE CHOCOLATE CUPCAKE!

Found this recipe from "The cupcake project" they are really chocolaty☺:-)


For PERFECTLY high rising cupcakes, make these adjustments,they worked beautifully for me.

1. I used a slightly heaping cup of cake flour
2. Added 1 tbls of baking powder
3. Used 1\4 cup of instant coffee ( water added)
4. 1\4 cup of water
5. Filled a regular cupcake liner with a scant 1\3 cup of batter (almost to the top, but not…if that makes any sense)
6. Baked that at 400 degrees for a ” timed” 15 minutes
( I used Hershey’s cocoa and my melted chocolate was Ghirardelli) they turned out with a super nice dome which was exactly what I’ve been looking for! I’m also lazy so I just dumped everything in the bowl ( I did sift the flour) and combined it all by hand then put it in the mixer for a very short whirl) :-)


Ingredients
  • 1/4 cup (2 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) sugar
  • 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that isn't flavored and doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
  • 2 teaspoons vanilla extract
  • 1/3 cup (2 3/4 ounce) full-fat sour cream
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
  • 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup
Instructions
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  3. Melt the chocolate in the microwave or in a double boiler.
  4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  5. Mix in eggs and egg yolks one at a time until just combined.
  6. Mix in oil, vanilla, and sour cream until just combined.
  7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
  8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  9. Mix in water until just combined.
  10. Fill cupcake liners 2/3 full and put in the oven.
  11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.
Notes
If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.