Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
- Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely on a wire rack.
- To make the buttercream frosting, cream the butter until light and fluffy.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, until the frosting is smooth and creamy.
- Stir in the vanilla extract.
- Once the cupcakes are completely cool, pipe or spread the buttercream frosting on top of each cupcake.
- Serve and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 18-20 minutes
- Total time: 40-45 minutes
5. Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe makes 12 cupcakes.
Nutritional information:
- Calories: 350 per cupcake
- Fat: 17g
- Carbohydrates: 48g
- Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use low-fat milk instead of whole milk, but the cupcakes may be slightly less moist.
Variations:
- You can add chocolate chips to the batter for extra chocolate flavor.
- You can add a teaspoon of espresso powder to the batter for a hint of coffee flavor.
- You can add food coloring to the buttercream frosting to make it more festive.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, as this can make the cupcakes tough.
- Use a piping bag and tip to make the frosting look more professional.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- If the cupcakes have been stored in the refrigerator, let them come to room temperature before serving.
Presentation ideas:
- Place the cupcakes on a decorative platter or cake stand for a more elegant presentation.
Garnishes:
- You can sprinkle chopped nuts, sprinkles, or chocolate shavings on top of the frosting for added texture and flavor.
Pairings:
- Serve the cupcakes with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- These cupcakes are a dessert and don't require any side dishes.
Troubleshooting advice:
- If the cupcakes are dry, try reducing the baking time or adding more milk to the batter.
- If the frosting is too thick, add more milk. If it's too thin, add more powdered sugar.
Food safety advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Cupcakes have been around since the 19th century and were originally baked in small teacups.
Flavor profiles:
- These cupcakes have a rich chocolate flavor and a creamy buttercream frosting.
Serving suggestions:
- Serve these cupcakes at a birthday party, baby shower, or any other special occasion.
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Taste: Rich, Sweet, Creamy, Chocolatey, Decadent