Chocolate Cupcakes.

I made more cupcakes this weekend. These were follow-on cupcakes to the batch that I made for the husband to take along while working with his 48 hour film festival team. (Alas, the film is not available on-line for a while yet.) My cupcakes were apparently much enjoyed by the film cast and crew; even though I substituted one cup of hot water for the coffee called for by the recipe.

Since I had a bunch of frosting left over, I decided to try the cupcakes again, this time with the coffee. The with-coffee cupcakes were better - noticeably larger and fluffier. Here is the recipe that I used, taken from Caprial's Desserts, by Caprial Pence and Melissa Carey.

• 12 ounces flour (that's 3 cups to some of you)
• 2 1/2 cups sugar
• 1 1/2 cups baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder

Whisk these.

• 1 1/3 cups vegetable oil
• 1/2 cups buttermilk

Mix these into the above, until well blended.

• 3 eggs

Mix into the above, one at at time.

• 1/2 cups freshly brewed hot coffee
• 1 tablespoon pure vanilla extract

Mix into the above; low speed.

For medium sized cupcakes, bake at 350° for about 20 minutes (use a toothpick). I got about 28 cupcakes out of this.

Permalink