Ingredients
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1 cup Hershey's Natural Unsweetened Cocoa Powder
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1-1/2 cups Water
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2-1/2 cups King Arthur Unbleached, All-Purpose Flour
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2 cups Sugar
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1-1/2 tsps Baking Powder
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1 tsp Baking Soda
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1 tsp Salt
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3 Eggs, largeroom temperature
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3/4 cup Vegetable oil
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3/4 cup Sour Cream
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1 Tbsp Watkins Pure Vanilla Extract
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Tools You'll Need
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Cupcake Liners
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Cupcake/Muffin Pan
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2.5 Quart Saucepan
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Mixing Bowl
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Tablespoon
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Butter Knife
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Measuring cup
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Measuring Spoons
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Whisk
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Hand Mixer
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Spatula
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Wire Cooling Racks
Directions
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Top these cupcakes with my Vanilla Buttercream Frosting Recipe or make them death by chocolate by topping them with my Chocolate Buttercream Frosting Recipe!
Steps
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1
Done
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If your eggs are still cold, put them in a bowl and cover them with warm water to bring them to room temperature. Room temperature eggs mix better and provide better texture and help the cupcakes rise. Let’s set these aside for a few minutes. |
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2
Done
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Place cupcake liners in the cupcake/muffin pan and set aside for now. |
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3
Done
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Preheat your oven to 350 degrees. |
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4
Done
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Add the water and cocoa powder to a sauce pan and set the heat to medium. Using a whisk, combine the water and cocoa powder together. Keep stirring until the cocoa powder has dissolved and the mixture is smooth. This should take about 5 minutes. Remove the saucepan from the burner and set it aside to cool off. |
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5
Done
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Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk together. By combining all dry ingredients together first, before you add the wet ingredients, ensures an even distribution of each ingredient. |
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6
Done
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Add the vegetable oil, sour cream, vanilla and eggs to the flour mixture. Using a hand mixer, set on medium speed and beat for 1 minute. The batter will be thick at this point. In case you're wondering, for this recipe, I'm using a KitchenAid 5-speed Ultra Power Hand Mixer. If you happen to own a stand mixer, you can use it as well. |
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7
Done
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Pour the cooled cocoa and water mixture into the bowl. Beat the batter on low speed for 30-40 seconds or until the batter is smooth. You can use your spatula to scrape the sides of the bowl to make sure you mix the batter well. The batter should be thin at this point. |
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8
Done
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Using a measuring cup, pour the batter into the cupcake liners until they are about 3 quarters full. |
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9
Done
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Bake for 13-15 minutes. You’ll know they’re done if you stick a toothpick in the middle and it comes out dry. |
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10
Done
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When the cupcakes are fully baked, take them out of the pan and put them onto a wire cooling rack. Do this right away so they don’t keep baking in the hot pan. If you tilt the pan at an angle they’re easier to grab. Let the cupcakes totally cool off. It’ll take about 20-30 minutes. After they’re cool, you can put your favorite frosting on them. Speaking of frosting you ought to check out my frosting recipes. And remember, I want you to be proud to serve this dish, so if you need help let me know by leaving a comment! |
