Browse Day by July 27, 2017
Baking, Writing

Countdown to Release Day & Chocolate Cupcakes

Let the countdown begin! In eight months The Uninvited Corpse will be released. Pinch me. 🙂 I thought we’d have a little tasty fun with the countdown. So today it’s all about chocolate cupcakes, which I love, love, love.

These cupcakes are so easy to make that you’ll never be tempted to reach for a box mix again. I know I’m not. This recipe can also make a heavenly chocolate cake. Ready to bake? Awesome!

 

My Favorite Chocolate Cupcakes
Author: Debra Sennefelder
Ingredients
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups Dutch-process cocoa powder
  • 2 ½ cups granulated sugar
  • 2 ½ teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • 1 ¼ teaspoon salt
  • 2 large whole eggs, plus 1 large egg yolk
  • 1 ¼ cup milk
  • ½ cup plus 2 tablespoons vegetable oil
  • 1 ¼ cups warm water
Instructions
  1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners.
  2. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking
  3. powder, and salt.
  4. Attach bowl to mixer fitted with paddle attachments; add the eggs and yolk,
  5. then the milk, oil, and warm water. Beat on low speed until smooth and combined,
  6. about 3 minutes; scrape down sides of the bowl as needed.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Bake until a cake tester inserted in center of cupcake comes out clean, about 20 –minutes.
  9. Transfer pans to a wire rack to cool completely. Cool then frost.