Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Special Equipment Needed:
- Mini cupcake pan
- Cupcake liners
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Line a mini cupcake pan with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
7. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 mini cupcakes
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 13g
Protein: 1g
Sodium: 50mg
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder.
Variations:
- Add chocolate chips to the batter for extra chocolate flavor.
- Top the cupcakes with chocolate ganache or frosting.
- Add a teaspoon of espresso powder to the batter for a subtle coffee flavor.
Tips and Tricks:
- Make sure to properly measure the flour by spooning it into the measuring cup and leveling it off with a knife.
- Do not overfill the cupcake liners, as the batter will rise during baking.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave the cupcakes for 10-15 seconds or until warmed through.
Presentation Ideas:
Arrange the cupcakes on a platter and dust with powdered sugar.
Garnishes:
Top the cupcakes with chocolate shavings or sprinkles.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve with fresh fruit or a side of ice cream.
Troubleshooting Advice:
- If the cupcakes are too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cupcakes are too moist, try reducing the amount of milk in the recipe.
Food Safety Advice:
Make sure to properly wash your hands and all utensils before preparing the cupcakes.
Food History:
Cupcakes have been around since the 19th century, but mini cupcakes became popular in the 21st century as a bite-sized dessert option.
Flavor Profiles:
Chocolatey, sweet, and rich.
Serving Suggestions:
Serve the mini chocolate cupcakes as a dessert at a party or as a sweet treat for a midday snack.
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