Chocolate Cake Cups Shells
Author: ©MakeMineLemon - adapted from Joy of Baking
Recipe type: Chocolate Cake Cups
- 2 ounces (60 grams) unsweetened chocolate, chopped
- 2 tablespoons (15 grams) unsweetened cocoa powder (not Dutch-processed)
- ½ cup (120 ml) boiling water
- 1 cup plus 2 tablespoons (150 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) milk
- Mise en place.
- Preheat oven to 350°; place rack in center of oven.
- If you have a shell pan, butter it, or line 12 muffin cups with paper liners.
- In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder.
- Pour the boiling water over the chocolate and cocoa powder – I used coffee
- Stir until they have melted. Set aside to cool while you make the batter.
- In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt; set aside.
- Beat butter until smooth and creamy.
- Gradually add the sugar; beat until the mixture is fluffy. It will get light in color.
- Add the eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl as needed.
- Add the vanilla or Kahlua and melted chocolate mixture and beat to combine.
- Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture.
- Beat only until the ingredients are incorporated. If you overbeat your cupcake with be tough.
- Divide the batter among the muffin cups; bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from oven; place on a wire rack to cool.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chocolate-cake-cup-shells/
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