Chocolate Cupcakes topped with Chocolate-dipped Strawberries

This is a follow up recipe of my video : How to make Chocolate-dipped Strawberries

Chocolate Cupcakes
recipe courtesy of FoodNetwork

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line bottom with wax or parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

[Note: This is the general recipe. I'm more accustomed to sift dry into wet. It's just how I like to do it.]
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