Chocolate Cupcakes without Cocoa Powder
How to Make the Best Chocolate Cupcakes
Chocolate Cupcakes without Cocoa Powder. Cupcakes are small cakes often decorated with frosting or icing. They have become more popular over the last few years. They can all be decorated the same or each one differently. Many people are placing cupcakes next to each other and decorating them to resemble one large cake.
Cupcakes are a great choice for birthdays, treats, lunches and desserts. They are convenient to take along with you. You can also customize them to suit all of your guest’s likes and dislikes.
Similar ingredients are used to bake cupcakes and traditional layer cakes. The quality of the ingredients is one of the most important factors to create the best chocolate cupcakes. I prefer Dutch Process Cocoa and pure vanilla extract. These ingredients add a dark rich flavor to any cake. Read also: Chocolate Cake for Fondant
Baking cupcakes also require accurate oven temperature, precise measuring of ingredients and mixing the batter thoroughly, but not too much. Did you know most ovens, even new are not correctly calibrated to accurate temperature? I use an oven thermometer to check my temperature before baking each batch.
1. The Perfect Chocolate Cupcake Mix
– 2 cups sugar
– ¾ cup Dutch Process Cocoa
– 2 cups flour
– ½ tsp. salt
– ½ tsp. baking soda
– 1 tsp. baking powder
– 1 cup milk
– 1 cup vegetable oil
– 1 cup of freshly brewed coffee
– 2 large eggs
– 1 tsp pure vanilla extract
This cake mix yields 24 cupcakes. You can adjust the amount of the ingredients if you want to make more cupcakes.
Mix all dry ingredients together thoroughly. Add the milk, vegetable oil and coffee. Mix for 2 minutes with an electric stand mixer or hand beater. Add the vanilla and one egg. Mix thoroughly. Add the second egg. Beat for two minutes. Scrap the bottom and sides of the bowl to make sure all ingredients are mixed in.
3. Pouring the batter
After mixing all the ingredients, fill the paper liners with the mixture. The amount of batter to pour in the paper liners depends on the desired cupcake size. I regularly use a medium sized ice cream scoop to ensure the size of each cupcake is consistent.
4. Baking the Cupcakes
Bake in a pre-heated oven of 350°F. Bake for 12-20 minutes. I have an oven thermometer in my oven to ensure the correct temperature.
5. Decorating the Cupcakes
My favorite way to eat chocolate cupcakes is without frosting. However, many love the sweet icing that counters the dark rich chocolate cake. Be creative and have fun. You can add sprinkles or food coloring to the frosting.
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