Easy Chocolate Cupcakes Baking (Print Version)
Ingredients:
01 -
4 tablespoons of unsalted butter, better if it remembers the temperature of the room.
02 -
A cozy 1/4 cup of vegetable oil to keep things moist.
03 -
1/2 cup of water, just plain from the tap.
04 -
Wholesome 1 cup of all-purpose flour for that perfect crumb.
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Sweet, sweet 1 cup of granulated sugar.
06 -
1/4 cup and an additional 2 tablespoons of unsweetened natural cocoa powder to chocolate things up.
07 -
3/4 teaspoon of baking soda to lift those spirits.
08 -
Just a pinch, 1/8 teaspoon, of kosher salt.
09 -
1 large chook's egg, cracked with love.
10 -
1/4 cup of buttermilk for that tangy twist.
11 -
1 teaspoon of the essence of vanilla.
Instructions:
01 -
Fire up the oven to 350°F and pop some paper or foil liners into a muffin tray because nobody likes a sticky situation.
02 -
Take a saucepan, as medium as middle-age feels, and melt the butter with the oil and water until theyre getting along swimmingly.
03 -
Grab a big bowl and play the matchmaker by sifting the flour, sugar, cocoa, baking soda, and salt together.
04 -
Get that electric hand mixer out and blend the melted friendly trio into the dry bunch until it's smoother than a jazz solo Add the egg and mix like it's the last dance beat in the buttermilk and vanilla.
05 -
Fill the muffin tin with the batter like you're filling up at your favorite buffet, about three-quarters full And bake em for 25 minutes or until a toothpick comes out cleaner than my browser history.
Notes:
01 -
If you dont do dairy, swap in almond milk mixed with a teaspoon of vinegar for buttermilk.
02 -
Didnt sift the dry ingredients You might find your cupcakes trying to mimic the Rocky Mountains.
03 -
Vegetable oil is key for that extra moist texture, so dont you dare swap it out for something else.
04 -
For a full-blown chocolate experience, use high-quality cocoa powder Trust me its worth it.
05 -
Amp up the fancy level use cupcake corer and pipe in some creamy filling.