homemade chocolate cupcakes with chocolate buttercream, topped with oreo bats.
homemade chocolate cupcakes with chocolate buttercream, topped with oreo bats.
by chocobearx2
1 Comment
chocobearx2
**Eggless Chocolate Cupcakes**
(makes 6-9 cupcakes, depending on size)
ingredients:
• 3/4 cup flour • 1/4 cup white sugar • 1/4 cup brown sugar • 1/2 cup cocoa powder • 1/2 tbsp instant coffee/espresso • 1/2 tsp baking soda • generous pinch of salt • 1/2 cup milk • 1/2 tbsp white vinegar • 1/4 cup any flavourless oil • generous dash of vanilla • 1 tbsp water
how to:
1. preheat oven to 175°C.
2. in one bowl, sift flour and cocoa powder together.
3. add all the other dry ingredients into the bowl and whisk to combine.
4. add vinegar to milk and let it sit for 5-10 minutes. this is to make a cheaper substitute for buttermilk. if you do have buttermilk on hand, you can just use 1/2 cup buttermilk instead of milk.
5. add vanilla, oil, and water to your “buttermilk” concoction, and give it a stir.
6. add the wet mixture to the dry, and whisk until combined – do not overmix!
7. fill your cupcake tin’s lined cavities half-way.
8. bake for 15 minutes, or until a toothpick inserted at the centre of cupcake comes out cleanly.
**[Small Batch] Chocolate Buttercream**
ingredients:
• 4oz softened unsalted butter • 2 cups icing sugar • vanilla extract • 1/4 cup cocoa powder • 2 tablespoons milk • pinch of salt (not necessary if you’re already using salted butter)
how to:
1. beat butter until creamy. no colour correction or excessive beating to lighten the colour of the butter is necessary for chocolate buttercream. 2. sift in icing sugar in batches, mixing after each addition of icing sugar. 3. sift in cocoa powder, vanilla (to taste), and milk. 4. whip until everything is combined, and the buttercream is light and fluffy.
1 Comment
**Eggless Chocolate Cupcakes**
(makes 6-9 cupcakes, depending on size)
ingredients:
• 3/4 cup flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup cocoa powder
• 1/2 tbsp instant coffee/espresso
• 1/2 tsp baking soda
• generous pinch of salt
• 1/2 cup milk
• 1/2 tbsp white vinegar
• 1/4 cup any flavourless oil
• generous dash of vanilla
• 1 tbsp water
how to:
1. preheat oven to 175°C.
2. in one bowl, sift flour and cocoa powder together.
3. add all the other dry ingredients into the bowl and whisk to combine.
4. add vinegar to milk and let it sit for 5-10 minutes. this is to make a cheaper substitute for buttermilk. if you do have buttermilk on hand, you can just use 1/2 cup buttermilk instead of milk.
5. add vanilla, oil, and water to your “buttermilk” concoction, and give it a stir.
6. add the wet mixture to the dry, and whisk until combined – do not overmix!
7. fill your cupcake tin’s lined cavities half-way.
8. bake for 15 minutes, or until a toothpick inserted at the centre of cupcake comes out cleanly.
**[Small Batch] Chocolate Buttercream**
ingredients:
• 4oz softened unsalted butter
• 2 cups icing sugar
• vanilla extract
• 1/4 cup cocoa powder
• 2 tablespoons milk
• pinch of salt (not necessary if you’re already using salted butter)
how to:
1. beat butter until creamy. no colour correction or excessive beating to lighten the colour of the butter is necessary for chocolate buttercream.
2. sift in icing sugar in batches, mixing after each addition of icing sugar.
3. sift in cocoa powder, vanilla (to taste), and milk.
4. whip until everything is combined, and the buttercream is light and fluffy.