- Prep Time:10 minutes
- Cook Time:30 minutes
- Serves:12
Sure you can use a mix (and we often do), but there's something satisfying about a true made-from-scratch cupcake that has your signature all over it! Here's a classic recipe for a chocolate cupcake that you can modify as needed, because it's practically foolproof. If you want a deeper chocolate, just add more cocoa and a proportionate amount of vegetable oil. Or leave the chocolate and oil out completely, add a little extra vanilla, and have a vanilla cupcake. It really is that simple.
See our Classic Buttercream Icing recipe for the perfect topper to these cupcakes!
Foodie Byte
You can substitute whole or 2 % milk for the half and half, but avoid going all the way to skim!
Ingredients
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter
1/2 cup water
3 large eggs
1 cup half and half
1 1/2 teaspoon vanilla
3 T. cocoa
1 T. vegetable oil
Preparation
Preheat oven to 350 degrees. Line large cupcake wells with paper liners (we used parchment).
Combine all ingredients into large mixing bowl.
Mix at low speed for about a minute, then turn speed higher and beat for 2-3 minutes.
Fill liners 2/3 full of batter.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. If you make smaller cupcakes, reduce baking time.
Cool before frosting.
source FoodChannel http://ift.tt/1nPjQhA
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