Totally ignore the last chocolate cupcake recipe, because this one is A-MAZ-ING! How good are they? Well they got a best of show ribbon at the Utah state fair so I'd say pretty unbelievable!
Chocolate Cupcakes
based on recipe from ohsweetday.com
1 1/2 C granulated sugar
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2 large eggs
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1 1/2 C All-purpose flour
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3/4 C sour cream
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1/3 C plus 1 T unsweetened cocoa powder
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1/3 C canola oil
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1 t baking powder
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1 1/2 T vanilla
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1 t baking soda
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3/4 c boiling water
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3/4 t salt
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Preheat the oven to 350 degrees. Line muffin tins. In a large mixing bowl, mix all dry ingredients together. Crack in the egg, stir in the sour cream and pour in the oil and vanilla. Mix until just combined. Slowly pour in water and mix. Scoop batter into muffin tins until about 1/2 full and bake for 15-18 minutes.
Note: this recipe works best in high elevations. If you are in low elevations, increase baking powder and soda to 1 1/2 t each.
Chocolate Buttercream
adapted from Hersheys
1/2 C butter, softened
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1/2 C unsweetened cocoa powder, sifted
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4 C powdered sugar
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1 1/2 t vanilla
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2 T milk (as needed)
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Beat butter for 2 minutes. Mix the powdered sugar and cocoa powder in the measuring cup, then slowly add in. Mix in vanilla then add milk until it is your desired consistency. Beat until the shade of brown lightens.
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