Ingredients
| Name | Amount (Metric / US) |
|---|---|
| COFFEE | 118.50 ml / 0.50 cups |
| SEMISWEET CHOCOLATE | 56.70 g / 2 oz |
| EGG | 1 |
| CREAM | 115 ml / 0.50 cups |
| VANILLA EXTRACT | 0.50 tsps |
| CANOLA OIL | 56 ml / 0.25 cups |
| FLOUR | 62.50 g / 0.50 cups |
| BAKING SODA | 0.50 tsps |
| BAKING POWDER | 0.25 tsps |
| SALT | 0.25 tsps |
| COCOA POWDER | 43 g / 0.50 cups |
| GRANULATED SUGAR | 200 g / 1 cup |
Basic Chocolate Cupcakes
Basic Chocolate Cupcakes requires approximately 45 minutes from start to finish. This dessert has 185 calories, 2g of protein, and 9g of fat per serving. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. A mixture of canolan oil, baking soda, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine. With a spoonacular score of 14%, this dish is rather bad. If you like this recipe, you might also like recipes such as Basic Pumpkin Cupcakes, Basic White Cupcakes, and Basic Vanilla Cupcakes.
Instructions
Preheat your oven to 325F. Start by pouring hot brewed coffee over an ounce of chopped semisweet chocolate. This process of adding a hot liquid to chocolate in order to melt it, is called blooming. It completely enhances the strength of chocolate flavor in your baked good. And despite the fact that youre using coffee, no coffee flavor will be detectable in the finished product, it just intensifies the cocoa. Allow the coffee and chocolate to stand for a minute, then stir until the chocolate has melted completely and the mixture is smooth. Set the chocolate aside. In a standing mixer, or using a hand-held electric mixer, beat your egg until it is opaque and a bit frothy, about 30 seconds. Add in the sour cream, oil, and vanilla. Mix well. Now stream in your chocolate and beat until all ingredients are well combined. In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add it to your wet ingredients and mix just until combined. Divide the batter evenly among a paper-lined muffin tin. You do not need to coat the paper liners with nonstick cooking spray before filling. Bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Let them cool in the pan set atop a wire rack for 15 minutes beforeremoving to cool completely.
Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
