Best Chocolate Cupcakes Recipe
Cupcakes have captivated the nation, so how can you go wrong with a chocolate cupcakes recipe?
Trivia: Cupcakes are so named because in early times, the ingredients were measured in cups instead of weighed. The first cupcakes were not necessarily small in size.
To make your chocolate cupcakes recipe special, I suggest you use good quality chocolate.
Chocolate Cupcakes Recipe
Tip: You can make sour milk by adding 1 tbsp vinegar to a cup of sweet milk.
2/3 cup butter or margarine at room temperature
2 cups brown sugar
1/2 cup cocoa
1 cup sour milk
3/4 cup hot water
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 1/2 cups unsifted cake and pastry flour
1 tsp vanilla
I recommend using a beater for this recipe. If you're looking for one, the KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White. is excellent. It's costlier than some, but its the last mixer you will ever buy.
In the beater bowl, cream together the butter, sugar and cocoa. Add egg. Add 1 tsp baking soda to the sour milk and hot water, and add these liquids to the batter.
In a separate bowl, mix the dry ingredients together. Add all at once to the creamed mixture. Stir in the vanilla and mix with a spoon until flour mixture is moistened. Beat with the electric beater at high speed for three minutes. Scrape down the sides a few times.
Spoon into paper cup lined muffin tins. Fill the tins 2/3 full. Bake at 350 degrees F for 18 or 20 minutes.
Frost with Fudge Icing
Fudge Icing for your Chocolate Cupcakes Recipe
1/2 cup butter
1/4 cup cocoa
2 cups icing sugar
In bowl, cream the butter and cocoa together. Add egg. Blend. Mix in icing sugar. Place beater on high and blend thoroughly. Add milk one tsp at a time until you reach the consistency you want. Fudge icing should be thick and moist rather than light and fluffy.
You'll enjoy serving this chocolate cupcakes recipe to big and little kids!
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