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Chocolate Cupcakes
Nb persons: 38
Yield:
Preparation time: 30 minutes
Total time: 2 hours
Source:
| 1 3/4 Cups | All Purpose Flour |
| 2 Cups | Granulated Sugar |
| 3/4 Cups | Good Cocoa Powder |
| 2 Tsp | Baking Soda |
| 1 Tsp | Baking Powder |
| 1 Tsp | Kosher Salt |
| 1 Cup | Buttermilk |
| 1/2 Cup | Vegetable Oil |
| 2 | Extra Large Eggs |
| 1 Tsp | Pure Vanilla Extract |
| 1 Cup | Hot Coffee |
- Preheat the oven to 350 degrees
- If doing cake, need 8-inch x 2-inch round cake pans and line with parchment paper, then butter and flour the pans
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl until combined
- In another bowl, combine the buttermilk, oil, eggs, and vanilla
- With the mixer on low speed, slowly add the wet ingredients to the dry
- Add the coffee and stir to combine, scraping the bottom of the bowl with rubber spatula
- If doing cupcake, use cupcake pan and place cupcake wrappers in each cupcake tin, fill cupcake wrapper to half full, and bake for est. of 20 minutes
- Cool pans for 30 minutes and fill and frost as needed.
** If making the cake, bake 35-40 minutes
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