Makes 12 cupcakes
Prep time: 20 Minutes | Total time: 90 minutes (TOPPING NOT INCLUDED IN TIME)
• 1 cup All Purpose Flour
• 3/4 cup Cocoa Powder
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp salt
• 1/4 cup + 3 tbsp Milk/Buttermilk
• 3 tbsp Water
• 1/2 tsp Vanilla Extract
• 4 oz Unsalted Butter
• 2 oz DICK TAYLOR BAKING CHOCOLATE
• 3/4 cup + 2 tbsp White Sugar
• 1/4 cup + 3 tbsp Brown Sugar
• 2 Eggs (room temp)
osition a rack in the center of the oven and preheat to 325 degrees. Line a standard nonstick muffin pan with paper liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the salt and set aside. In a large bowl, stir together the buttermilk or milk, water, and vanilla and set aside.
Combine the butter and chocolate in a heatproof bowl and melt gently over simmering water. Remove the bowl from the heat and whisk til smooth. Add the sugars and stir until blended. Add the eggs one at a time, beating after each addition until combined. Scrape the chocolate mixture into the buttermilk mixture and whisk until smooth.
Add the flour to the chocolate-milk mixture in three additions, beating after each addition just until combined. Divide the batter evenly among the prepared muffin-tin cups, each paper liner will be filled almost to the top.
Bake the cupcakes, rotating the pan after about 10 minutes, for 20 to 22 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Let cool in the pan on a cooling rack for 10 minutes. Gently loosen from the pan, and let them cool completely in the pan before removing them.
Top with your favorite buttercream or... Advanced Bakers: try our silk meringue below.