Thursday, May 20, 2010

Classic Chocolate Cupcake Mix

In an effort to clean up the blog a little bit, the following post has been removed from a "page" and made into into a "post". This recipe is a bit of a problem for me, as stated in this post

Prep Time: 10 minutes
Total Time: 30-35 minutes
Makes: 18 regular cupcakes or
               12 big-top cupcakes or
               12 extra-large cupcakes or
               60 mini-cupcakes

3 oz unsweetened chocolate, chopped
1 C unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, at room temperature
1 1/4 C sugar
2 large eggs
1 tsp vanilla extract
1/2 C sour cream
1/2 C water

1. Put the chocolate in a double boiler, and stir until the chocolate is melted and smooth. Remove from the heat, and set it aside to let it cool
2. Mix the flour, baking powder, baking soda, and salt and set aside.
3. In a large electric mixing bowl, whip the butter and sugar until smooth and creamy, about 2 minutes. Stop the mixer and scrape the bowl if necessary.
4. On a low speed, mix the melted chocolate in the butter mixture.
5. On a medium speed, add the eggs, one at a time, until the batter is smooth.
6. Add the vanilla, mix about 1 minute.
7. Mix in the sour cream until completely blended, no white streaks.
8. On a low sweep, add half of the flour mixture.
9. Mix in the water.
10. Mix in the remaining flour mixture until completely smooth.

The batter is ready to be baked now, or add fruit, nuts, chocolate chips, etc. To bake, put batter in cupcake liners 2/3 to 3/4 full and bake at 350°F for 20-25 minutes. After 20 minutes, check the cupcakes. A toothpick inserted should come out clean, or with dry crumbs.

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