High Altitude Chocolate Cupcakes with Chocolate Buttercream

• adagok: 15 servings
• aktív idő: 10 minutes
• teljes idő: 28 minutes

Hozzávalók

1 cup all-purpose flour, (spooned and leveled)

3/4 cup granulated sugar

6 tbsp unsweetened Dutch-processed cocoa powder (see note)

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp coarse Kosher salt (if using table salt, use half the amount)

1 tsp espresso powder or instant coffee, (optional)

2 large eggs/flax eggs

1/2 cup whole milk

1/2 cup sour cream

1/2 cup vegetable oil

1 1/2 tsp vanilla extract

Útmutatók

Cupcakes

Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.

Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.

Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 - 3/4 full. Bake the cupcakes on the center rack for about 18-20 (consistently 21 minutes normal eggs or flax egg) minutes, until a toothpick comes out clean. Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.

Buttercream

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.

With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder, salt and vanilla. Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency.

Pipe the buttercream onto the cooled cupcakes and decorate with mini chocolate chips, chocolate curls or chocolate squares.

Jegyzetek

Can work with flax egg. Doesn't rise as much.

Flax Egg (x1):

-1 tbsp flax

-3 tbsp water

Blend flax in blender and add water. Let it sit for 5 minutes