Chocolate Cupcakes {Perfected}
Chocolate Cupcakes {Perfected} might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 191 calories. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. 29 people were impressed by this recipe. This recipe is typical of American cuisine. A mixture of flour, vanillan extract, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Mels Kitchen Café. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so super. If you like this recipe, you might also like recipes such as White Chocolate Macadamia Nut Cookies Perfected, chocolate chip cookie dough brownies, perfected, and Perfected Yellow Cake.
Servings: 24
Ingredients:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2 sticks plus 1 tablespoon (17 tablespoons total) butter, at room temperature
3 large eggs, at room temperature
2 1/4 cups all-purpose flour
1 2/3 cups granulated sugar
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup plus 1 tablespoon cocoa powder, Dutch-process or regular unsweetened
1 tablespoon vanilla extract
1/2 cup plus 1 tablespoon hot water
Equipment:
measuring cup
sauce pan
whisk
bowl
oven
hand mixer
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you'll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.
Step by step:
1. Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.
2. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
3. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you'll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven.
4. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes.
5. Remove the cupcakes to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
