INGREDIENTS
- 50 g of tablea
- 1 cup water
- 2 tbsp milk
- 1 1/3 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup white/granulated sugar
- 2 eggs
- 2 tsp vanilla extract
INSTRUCTIONS
- Preheat the oven to 350F
- Bring water to a boil and add the tablea. Stir until the chocolate melts. Then add about two tablespoons of milk. Set aside and let it cool down to room temp.
- In a bowl mix flour and baking soda together, no need to sift it, then set it aside.
- In another mixing bowl (or one for your mixer) place butter, salt and sugar. Cream them until the granules sort of melt into the butter. That would take around 5 minutes in your mixer.
- To the butter mixture, add eggs one at a time to evenly distribute them in the mixture. Never forget to scrape the sides of the bowl. And add the vanilla extract. To it, add the flour mixture in one dump and slowly mix it just until well incorporated. You can do it manually so you would not over mix and develop a tough cake. Then add the chocolate mixture to the batter.
- Using an ice cream scoop or a pastry bag or with whatever you’re comfortable with, transfer the batter into lined muffin tins. This makes exactly 12 cupcakes.
- From the batter itself, you can already see the difference in color compared to using dutch processed cocoa.
- Place in the oven and bake for about 12-13 minutes.
- Do the toothpick test. If it comes out clean, it is already over done. Make it a point that a few crumbs attach themselves to the stick. That for indicates that it’s done.
- When it cools down, top it with the frosting of your choice.
You should be getting a light and moist cupcake.
The cake is indeed lighter than the regular chocolate cupcakes. The tablea also added a layer of bitterness which contrasted against the sweetness of buttercream.
Credits to: getoutfromtheshell.wordpress.com
