Ingredients
-
-
1 1/2
-
1
-
1 1/4
-
1 1/4
-
1
-
2
-
3/4
-
3/4
-
2
-
1/2
-
1 1/2
-
-
1
-
3
Directions
Chocolate Cupcakes With Chocolate Frosting, I can’t seem to get enough chocolate lately and these cupcakes were among my victims This recipe comes from a Chicago bakery called Sweet Mandy B’s and these cupcakes will make you happy!, The cupcakes leaked everywhere and concaved Way too low of a cooking temperature, not pleased , Is it okay to use vegetable oil for frosting instead of corn syrup?
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Steps
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1
Done
|
Cupcakes: Sift the Flour, Cocoa, Baking Soda, Baking Powder and Salt Into the Bowl of a Heavy Mixer Fitted With the Paddle Attachment; Add Sugar. |
|
2
Done
|
Turn the Mixer on Low and Add, in Order; Water, Milk, Eggs, Oil and Vanilla; Scrape Down the Sides of the Bowl and Beat on Medium, Briefly, to Achieve a Smooth Batter. |
|
3
Done
|
Scoop the Batter Into Muffin Tins Lines With Paper Baking Cups; Each Cup Should Be About Half Full; Slide the Tins Onto a Baking Sheet and Bake at 325 Until a Toothpick Inserted Into the Center Comes Out Clean, About 30 Minutes. |
|
4
Done
|
While Cupcakes Are Cooling, Prepare the Frosting. |
|
5
Done
|
Frosting: Cream the Butter in the Bowl of a Mixer, Using the Paddle Attachment; Beat in the Corn Syrup, Vanilla and Salt. |
|
6
Done
|
With the Machine Off, Spoon in the Cocoa; Carefully Turn the Mixer on Low So as to Avoid Death by Cocoa Inhalement; Do Likewise For the Sugar, in Three Parts; Last, Add the Cream Then Beat Until Fluffy. |
|
7
Done
|
. |
|
8
Done
|
When the Cupcakes Are Completely Cool, Frost Generously and Shake on Some Sprinkles If You Like. |
