I wanted to quickly whip up some cupcakes for a family dinner (and also make them Pride themed), and this is what I did! It worked magically. They turned out really moist, and their sweetness was complemented really well by a mildly sweet ermine icing (the icing traditionally made for red velvet cake). I highly recommend trying this recipe if you’re baking for people who would be hyper-critical and question any “non-traditional” adaptations like these super awesome ones made with dates.
Quick Chocolate Cupcakes
Servings: 12 cupcakes
Equipment
- Cupcake tin
- Mixing bowl
- Measuring cup and spoons
- Scale
Ingredients
- 6 tbsp oil
- 120 grams buttermilk
- 1 egg
- 10 tbsp very hot water
- 200 grams granulated sugar
- 80 grams all purpose flour
- 65 grams whole wheat flour
- 50 grams cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- (optional) vanilla extract and/or espresso powder
- 1 recipe Ermine Icing: 240 grams milk, 5 tbsp flour, 200g granulated sugar, 2 tsp vanilla, 6 tbsp butter
Instructions
- Preheat oven to 350˚F. Line (or butter) muffin tin.
- In a measuring cup, warm buttermilk (or milk with vinegar or lemon juice) in microwave. Whisk in oil and egg.
- In a mixing bowl, mix together sugar, all purpose flour, whole wheat flour, cocoa powder, baking powder, and baking soda.
- Add the wet ingredients to the dry and beat or whisk well.
- Mix in very hot water. The mixture will be quite runny.
- Pour into muffin tins.
- Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch. Do not overcook. As soon as possible, transfer the muffins to a rack. Allow to cool while making icing (if making Ermine Icing, I usually start it while the cupcakes are baking since it requires cooling time too)!