Chocolate Cupcakes
|
amount |
preparation |
cupcakes |
| Baking Powder |
3/4 teaspoon |
|
| Baking Soda |
1/2 teaspoon |
|
| Cocoa/Powder/Unsweetened |
41g |
|
| Egg |
2 |
Room temperature |
| Flour/All Purpose |
94g |
|
| Milk/Buttermilk |
120ml |
Room temperature |
| Oil/Canola |
80ml |
|
| Salt |
1/4 teaspoon |
|
| Sugar/Brown |
100g |
|
| Sugar/White |
100g |
|
| Vanilla/Pure Extract |
2 teaspoon |
|
Directions
Preparation
- Preheat oven to 350C
- Line 12 cup muffin pan
Cupcakes
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
- Whisk, eggs, sugar, brown sugar, oil, and vanilla together until combined.
- Pour half of the wet ingredients into the dry ingredients and half of the buttermilk
- Stir until *just* combined, do not overmix. The batter will be thin
- Repeat with remaining ingredients
- Spoon batter into liners, only halfway (important)
- Bake for 18-21 minutes
References