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Thursday, December 1

Black bottom cupcakes

Flour, all-purpose
180 grams
Sugar, granulated
215 grams
Cocoa powder, unsweetened, Dutch-processed
35 grams
Baking soda
½ teaspoon
¼ teaspoon
Water, cold
1 cup
Oil, hazelnut
¼ cup
Vinegar, white
1 tablespoon
Vanilla extract
1 ½ teaspoons
Cream cheese, room temperature
115 grams
2 tablespoons
Milk, whole
2 teaspoons
Chocolate chips, semisweet
85 grams
  1. Preheat the oven to 350°F; line a twelve-cupcake tin with paper liners. 
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. 
  3. Make a well in the center of the flour mixture, and pour the water, oil, vinegar, and vanilla into the well. 
  4. Whisk until blended; the batter will still be lumpy. 
  5. In a medium bowl, with a handheld mixer, beat together the cream cheese and sugar until smooth. 
  6. Add the milk, and beat until combined. 
  7. Stir in the chocolate chips. 
  8. Divide the batter among the twelve cups. 
  9. Add 1-tablespoon filling to the center of each cupcake. 
  10. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 
  11. Remove the cupcakes from the pan, and cool on a wire rack. 
Recipe from Guittard Chocolate Cookbook

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