Chocolate Cupcakes
Ingredients
Cupcakes
- 125 grams all purpose flour
- 200 grams sugar
- 40 grams cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp espresso powder
- ½ cup buttermilk ** see recipe for substitution
- ¼ cup canola oil
- 1 egg
- 1 tsp vanilla
- ½ cup hot water
Read It!
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Preheat your own to 325 degrees fahrenheit and prepare a pot/kettle to heat water.
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In a bowl, whisk together all your dry ingredients.
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In a measuring cup, measure out buttermilk. If you don’t have buttermilk, measure out just a tad under ½ cup and add ½ tbsp of vinegar. Mixture will curdle and resemble buttermilk.
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Measure out the oil and add in the egg and vanilla. Combine with buttermilk.
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Add the wet ingredients to the dry ingredients and whisk together to combine. Add hot water slowly and combine to form batter.
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Line your cupcake tin, and fill liners using a ⅓ cup measuring cup. Bake your cupcakes for 25 minutes (set a timer and don’t open your oven).
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Once cupcakes are ready, pull them out and let them cool in the tin.
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Fill and ice your cupcakes then serve!
Congratulations you did it!
