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Baking Is Science For Hungry People: Chocolate Cupcakes

Hello Friends and Baking Fans,

I have made a slight modification (**gasp**) to my chocolate cupcake recipe from  Valentine’s Day. I think I’ve improved upon it slightly, but I may be slightly biased on that. I found it a little smoother tasting and better as a stand-alone, but… You tell me!

Chocolate Cupcakes

To make the cupcakes, I started with 1 cup (sticks) of unsalted butter. I added 1 cup of sugar to this in my stand mixer, and creamed the butter out of it! (hehe, you laughed a little admit it!) Anyways, from there, once creamed really well, gradually add in 2 1/4 cups flour, 1 tspn baking powder, 1/4 tspn salt, 2 tspn vanilla, 1/3 cup cocoa powder, 1/2 cup heavy cream and 1/2 cup whipping cream. Mix really well.

Chocolate Cupcake Batter

Now this ooey gooey sticky deliciousness is ready to bake! I used these fun baking cups from Hobby Lobby, which (YAY!) don’t need muffin pans to bake them in – just stick the filled cups on the cookie sheet and bake away! Woooo!

Cupcake Batter To Bake!

So pour your batter into your liners and bake at 350 for around 20 minutes. It may be a little more or less, but mine came out to like 19:48 or something like that. Hence 20 minutes… I’d hate for you to have to time it that exactly! Yeesh.

Chocolate Cupcakes Done!

Once they have turned out and cooled, you can serve them with or without frosting or toppings. I stuck mine in the freezer for about 15 minutes to cool them quickly, since I was getting ready to leave… BUT I served with and without frosting, and they went over really well both ways! So let me know how you like these cupcakes, and I hope you enjoy this yummy chocolateness amongst all this heat out there! Maybe dipped in cool whip if you don’t want to make frosting… 😉 Mmmm! Anyways…

Craft You Later,
Beth

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