Ingredients
-
1 3/4
-
2
-
3/4
-
2
-
1
-
1/8
-
1
-
2
-
1/2
-
1
-
1
-
-
-
-
Directions
Cola Chocolate Cupcakes, These terrific dark chocolate cupcakes, based on a vintage chocolate cake recipe, are perfect for any occasion No creaming Easily made by hand Can be doubled and tripled with perfect results , I made these with the following options: used 1 cup of white sugar and 1 cup of brown sugar, used coke zero for the cola and chocolate buttermilk They turned out fantastic My first batch I filled 2/3 full and they were overflowing when I took them out I reduced the batter amount (therefore I got more cupcakes) and the bake time But the end result was fantastic I very light, moist cupcake I do a lot of baking and this is my new favorite chocolate cupcake recipe!, I made these with the coffee instead of cola, these make a lovely dark rich tasting chocolate cake They don’t stay as fresh as as I would have expected though I thought they would stay moist for quite a few days but mine were a little dry after just 2 days, best eaten fresh
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Line Two Twelve Cup Muffin Tins With Cupcake Lines. |
|
3
Done
|
in a Large Bowl, Using a Wire Whisk, Stir Together Flour, White or Brown Sugar, Cocoa, Soda, Powder, and Salt. |
|
4
Done
|
Stir in All Wet Ingredients- Vanilla, Eggs, Oil, and Coffee or Cola, and Buttermilk, to Dry Mixture, Using a Large Wire Whisk, or Beat on Electric Mixer on Medium Speed For Two Minutes. |
|
5
Done
|
Pour Into Prepared Pan. |
|
6
Done
|
Batter Will Be Thin. |
|
7
Done
|
Bake For 20-24 Minutes or Until Cupcakes Test Done. |
|
8
Done
|
(cupcakes Should Be Slightly Puffed Up in Centre and Spring Back When Touched). |
|
9
Done
|
Freeze Frosted or Unfrosted. |
|
10
Done
|
Makes 18 to 24 (medium). |
|
11
Done
|
Recipe Can Be Doubled or Tripled. |
