This Organic and Chic video by Design Sponge is where I first came across our cupcake must have recipe. She very specifically used all organic ingredients, which I am betting is her thing!
I zoomed through the video wondering what amazing thing she was doing to have this cupcake show up on so many of my searches for "moist, fluffy cupcakes".
I gotta tell you the secret is....
...nothing!!
There was nothing at all amazing about her technique or recipe.
Except for the fact that it just happens to be the perfect combination of simple ingredients mixed up and baked to make the "I will probably never again try another chocolate cupcake recipe because this one is so spectacular" best moist and fluffy chocolate cupcake!
I did not take pictures of this cupcake in process.
It just seemed so simple and boring.
So descriptions interspersed with shots of finished cupcakes will have to do!
And just so ya know, I am not real pleased with these pictures but really felt safer not taking more.
I can't even get within 12 feet of these cupcakes without wanting to devour another.
I am gonna call these:
Perfect Chocolate Cupcakes (by Sarah Magid)
Sift
2 1/4 cup flour
2 cups sugar
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
Now I am not sure if you have ever tried to sift cocoa, but I am here to tell you it is a mess!!!
I chose to specifically sift my flour and baking soda, then I gently whisked in the other 3 ingredients until all of this was combined and looked like hot cocoa powder!
In a separate bowl whisk together
1 Tbs. vanilla extract
2/3 cup canola oil
2 tsp. white vinegar
2 cups cold water
Slowly whisk the wet ingredients into the dry, just until combined. This is a fairly runny batter, so know that going into it.
In two days time I made 3 batches of this recipe. The third time around I got a little crazy and used 1 cup of cold coffee and 1 cup of water. I think it bumped up the flavor of the chocolate and made them even better!
Next time, I think I am gonna go for the full 2 cups of coffee, blink blink, grin grin!!!
I bet that means my kids won't like them as much, which could present some problems for my weight!
I will probably also try using half white wheat flour too! That will really get those kiddos!!!
This recipe was for a baby shower and I didn't want to mess it up experimenting!
Divide this batter into 24 cupcake liners and bake at 350* for 20-24 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes then remove to a wire rack to cool before frosting.
That's it!!
So easy right????
I did some really wonky stuff with my icing that I was not pleased with texturally.
I combined what her recipe suggested (making a thickener with milk and flour) with a basic cream cheese icing (1 pkg cream cheese, 4 Tbs butter, dash of vanilla, powdered sugar to consistency).
I pretty much decided that I didn't like that outcome at all...aside from the flavor that is!!
I have a feeling in order to get that amazing not too sweet, but hearty frosting the ingredient needed is shortening. Well you know that is not gonna happen around here.
I am gonna do some more research on that topic!
My honest suggestion would be to use the chocolate frosting recipe found on the back of the Hershey's cocoa box with this and do the double chocolate thing!!
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Well that about wraps it up friends!
I hope you will file this away in your recipe index, no doubt under desserts!
I zoomed through the video wondering what amazing thing she was doing to have this cupcake show up on so many of my searches for "moist, fluffy cupcakes".
I gotta tell you the secret is....
...nothing!!
There was nothing at all amazing about her technique or recipe.
Except for the fact that it just happens to be the perfect combination of simple ingredients mixed up and baked to make the "I will probably never again try another chocolate cupcake recipe because this one is so spectacular" best moist and fluffy chocolate cupcake!
I did not take pictures of this cupcake in process.
It just seemed so simple and boring.
So descriptions interspersed with shots of finished cupcakes will have to do!
And just so ya know, I am not real pleased with these pictures but really felt safer not taking more.
I can't even get within 12 feet of these cupcakes without wanting to devour another.
I am gonna call these:
Perfect Chocolate Cupcakes (by Sarah Magid)
Sift
2 1/4 cup flour
2 cups sugar
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
Now I am not sure if you have ever tried to sift cocoa, but I am here to tell you it is a mess!!!
I chose to specifically sift my flour and baking soda, then I gently whisked in the other 3 ingredients until all of this was combined and looked like hot cocoa powder!
In a separate bowl whisk together
1 Tbs. vanilla extract
2/3 cup canola oil
2 tsp. white vinegar
2 cups cold water
Slowly whisk the wet ingredients into the dry, just until combined. This is a fairly runny batter, so know that going into it.
In two days time I made 3 batches of this recipe. The third time around I got a little crazy and used 1 cup of cold coffee and 1 cup of water. I think it bumped up the flavor of the chocolate and made them even better!
Next time, I think I am gonna go for the full 2 cups of coffee, blink blink, grin grin!!!
I bet that means my kids won't like them as much, which could present some problems for my weight!
I will probably also try using half white wheat flour too! That will really get those kiddos!!!
This recipe was for a baby shower and I didn't want to mess it up experimenting!
Divide this batter into 24 cupcake liners and bake at 350* for 20-24 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes then remove to a wire rack to cool before frosting.
That's it!!
So easy right????
I did some really wonky stuff with my icing that I was not pleased with texturally.
I combined what her recipe suggested (making a thickener with milk and flour) with a basic cream cheese icing (1 pkg cream cheese, 4 Tbs butter, dash of vanilla, powdered sugar to consistency).
I pretty much decided that I didn't like that outcome at all...aside from the flavor that is!!
I have a feeling in order to get that amazing not too sweet, but hearty frosting the ingredient needed is shortening. Well you know that is not gonna happen around here.
I am gonna do some more research on that topic!
My honest suggestion would be to use the chocolate frosting recipe found on the back of the Hershey's cocoa box with this and do the double chocolate thing!!
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Well that about wraps it up friends!
I hope you will file this away in your recipe index, no doubt under desserts!
YUM! :D They are so pretty and sweet.
ReplyDeleteOne of the "strange" avocado recipes I came across substituted avocado for butter in cupcake frosting. I'm excited about finding it for the details and trying it... one day.