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    Ingredients: Spoon & Leveled

    Uploaded by

    Jelay Quilatan
    This recipe provides instructions for making chocolate cupcakes. It lists ingredients like flour, cocoa powder, eggs, sugar, oil and buttermilk. The instructions explain how to preheat the oven, mix the dry and wet ingredients separately and then combine them gently without overmixing. The batter is poured halfway into lined muffin cups and baked for 18-21 minutes until a toothpick inserted comes out clean. The cupcakes are then cooled before frosting and decorating as desired.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ingredients: Spoon & Leveled

    Uploaded by

    Jelay Quilatan
    28 views1 page
    This recipe provides instructions for making chocolate cupcakes. It lists ingredients like flour, cocoa powder, eggs, sugar, oil and buttermilk. The instructions explain how to preheat the oven, mix the dry and wet ingredients separately and then combine them gently without overmixing. The batter is poured halfway into lined muffin cups and baked for 18-21 minutes until a toothpick inserted comes out clean. The cupcakes are then cooled before frosting and decorating as desired.

    Original Description:

    chocolate cupcake

    Original Title

    Choco Cupcake

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    This recipe provides instructions for making chocolate cupcakes. It lists ingredients like flour, cocoa powder, eggs, sugar, oil and buttermilk. The instructions explain how to preheat the oven, mix the dry and wet ingredients separately and then combine them gently without overmixing. The batter is poured halfway into lined muffin cups and baked for 18-21 minutes until a toothpick inserted comes out clean. The cupcakes are then cooled before frosting and decorating as desired.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    28 views1 page

    Ingredients: Spoon & Leveled

    Uploaded by

    Jelay Quilatan
    This recipe provides instructions for making chocolate cupcakes. It lists ingredients like flour, cocoa powder, eggs, sugar, oil and buttermilk. The instructions explain how to preheat the oven, mix the dry and wet ingredients separately and then combine them gently without overmixing. The batter is poured halfway into lined muffin cups and baked for 18-21 minutes until a toothpick inserted comes out clean. The cupcakes are then cooled before frosting and decorating as desired.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    CHOCO CUPCAKE

    Ingredients
     3/4 cup (95g) all-purpose flour (spoon & leveled)
     1/2 cup (45g) unsweetened natural cocoa powder
     3/4 teaspoon baking powder
     1/2 teaspoon baking soda
     1/4 teaspoon salt
     2 large eggs, at room temperature*
     1/2 cup (100g) granulated sugar
     1/2 cup (100g) packed light brown sugar
     1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
     2 teaspoons pure vanilla extract
     1/2 cup (120ml) buttermilk, at room temperature
     frosting: chocolate buttercream or any of these frostings
    Instructions
    1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake
    liners. Line a second pan with 2 liners – this recipe makes about 14
    cupcakes. Set aside.

    2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt
    together in a large bowl until thoroughly combined. Set aside. In a medium
    bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla
    together until completely smooth. Pour half of the wet ingredients into the
    dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds.
    Repeat with the remaining wet ingredients and buttermilk. Stir until *just*
    combined; do not overmix. The batter will be thin.

    3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative!
    only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21
    minutes, or until a toothpick inserted in the center comes out clean. Allow to
    cool completely before frosting.
    4. Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip for
    these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the
    refrigerator for up to 5 days.

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