Zutaten für Chocolate Cupcakes
- Dutch Processed Cocoa Powder
- 1 cup boiling water
- Unsalted Butter
- Granulated Sugar
- 2 large eggs
- Pure Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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Zubereitung von Chocolate Cupcakes
- In a small bowl, slowly whisk 1 cup of boiling water into 1/2 cup unsweetened cocoa powder, stirring constantly to prevent lumps until smooth. Let cool completely to room temperature.
- In a separate large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, beating until just combined.
- Gently fold in the cooled cocoa mixture until evenly incorporated.
- Fill cupcake liners about 2/3 full. Bake at 350°F (175°C) for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely before frosting.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
40g
Fat
16g
Carbs
5g
