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Chocolate cupcakes
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup of very strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup of very strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
Step 1: In a large bowl mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl mix the oil, coffee, and eggs. Beat at medium speed until smooth, slowly blend in the dry ingredients, then mix in the sour cream and vanilla.
Step 2: Place in cupcake liners and bake at 350 for 20-23 minutes.
Chocolate Frosting
(Martha Stewart)
1/4 cup plus 2 tbl spoons cocoa powder
1/4 cup plus 2 tbl spoons warm water
Pinch of salt
2 sticks unsalted butter
1 pound melted chocolate
1/2 cup powdered sugar
Step 1: Mix the warm water and cocoa powder in a small bowl.
Step 2: In a separate bowl mix together the butter, salt and sugar. Add in the melted chocolate and mixture from step 1. Blend together until smooth.
Just tried this recipe and it came out great. I've been looking for a good choco recipe that would be most in The Andes Mts. I'm sure my Ecuadorian students are going to love it! Thanks :)
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