1 cup (130g) all-purpose flour 1 cup (207g) sugar 6 tbsp (43g) unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1/2 cup (120ml) milk or buttermilk* 1/2 cup (120ml) vegetable oil 3/4 tsp vanilla extract 1/2 cup (120ml) hot water*
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.
3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. The batter will be very thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
1 cup (226 g) unsalted butter softened to room temperature 1 cup (245 g) creamy peanut butter 3 cups (375 g) powdered sugar 1 teaspoon vanilla extract ½ teaspoon salt 2 Tablespoons milk
1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
2. Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
3. Stir in vanilla extract and salt.
4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
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Chocolate cupcakes
1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) milk or buttermilk*
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla extract
1/2 cup (120ml) hot water*
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.
3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. The batter will be very thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Peanut Butter Frosting
1 cup (226 g) unsalted butter softened to room temperature
1 cup (245 g) creamy peanut butter
3 cups (375 g) powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 Tablespoons milk
1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
2. Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
3. Stir in vanilla extract and salt.
4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.