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