Zutaten für Deep Dark Chocolate Cupcakes
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- Cocoa
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- Vegetable Oil
- 2 teaspoons vanilla extract
- 1 cup freshly boiled water
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Zubereitung von Deep Dark Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the boiling water; the batter will be thin.
- Stir in chocolate chips (if using).
- Fill cupcake liners about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Decorate as desired and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
100g
Fat
7g
Carbs
12g
