Kootek Easy Moist Chocolate Cupcakes for Independence Day
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Rated 5.0 stars by 1 users
12-14 standard size cupcakes
15 minutes
20 minutes
whiskworthtasting
3/4 cup (94g) all-purpose flour
1/2 cup (41g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable oil
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting
Let cool completely, then use your favorite Kootek piping tips to frost with chocolate, vanilla, strawberry, or caramel frosting. ENJOY!
Here are the tips I used for these designs:
Stripes: K02
Blue Swirl: K36
Stars: K48
Round tip: K41
【Piping Bags and Tips Set 】Link: https://www.amazon.com/dp/B01BV4E68U
【Cake Stand】Link: https://www.amazon.com/dp/B0CW9T7V8C
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