I've made this cake twice in the last week: once for my future in-laws and once for my family. It was SO easy and absolutely delicious. I don't drink coffee so I was a little worried it would taste like coffee, but it didn't. This cake was moist, not too rich and with a nice crumb. I served it with vanilla frozen yogurt and berries.
MOIST HOMEMADE CHOCOLATE CUPCAKES
INGREDIENTS:
CHOCOLATE CUPCAKES
- 1 cup (130g) all purpose flour
- 1 cups (207g) sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) hot water
CHOCOLATE FROSTING
- 1 1/4 cups (280g) unsalted butter, room temperature
- 12 oz semi sweet chocolate chips, melted
- 3 tbsp (22g) Hershey’s dark cocoa powder
- 5 cups (575g) powdered sugar
- Pinch of salt
- 4-5 tbsp (60-75ml) heavy whipping cream
DIRECTIONS:
- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the dry ingredients to a large bowl and whisk together. Set aside.
- Visit MOIST HOMEMADE CHOCOLATE CUPCAKES @ lifeloveandsugar.com for the complete recipes
MOIST HOMEMADE CHOCOLATE CUPCAKES
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Oleh
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