Chocolate Cupcakes
desserts
Ingredients
- 180g (1 ½ cup) cake flour
- 265g (1 ⅓ cup) granulated sugar
- 20g (¼ cup) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 185g (¾ cup) sour cream
- ¼ cup (60g) milk
- 2 count whole eggs (large)
- ⅓ cup vegetable oil
- ¼ cup coffee
- 2 tsp vanilla extract
Directions
- Combine flour, sugar, cocoa powder, baking soda, and salt in a mixing bowl
- Combine sour cream, milk, eggs, vegetable oil, coffee, and vanilla extract in a separate mixing bowl
- Add wet mixture to dry mixture, mix well
Notes
- Mexican hot chocolate variation: add ½ tsp cinnamon, ½ tsp cayenne pepper
- Recommend weighing the ingredients that are listed with their weight first, especially when scaling the recipe
- Recommend cake flour over all-purpose flour. AP flour will be slightly chewier.
- Recommend using large eggs over extra large eggs