Chocolate Cake Cups Shells
Author: 
Recipe type: Chocolate Cake Cups
 
Ingredients
  • 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
Instructions
  1. Mise en place.
  2. Preheat oven to 350°; place rack in center of oven.
  3. If you have a shell pan, butter it, or line 12 muffin cups with paper liners.
  4. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder.
  5. Pour the boiling water over the chocolate and cocoa powder – I used coffee
  6. Stir until they have melted. Set aside to cool while you make the batter.
  7. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt; set aside.
  8. Beat butter until smooth and creamy.
  9. Gradually add the sugar; beat until the mixture is fluffy. It will get light in color.
  10. Add the eggs, one at a time, beating well after each addition.
  11. Scrape down the sides of the bowl as needed.
  12. Add the vanilla or Kahlua and melted chocolate mixture and beat to combine.
  13. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture.
  14. Beat only until the ingredients are incorporated. If you overbeat your cupcake with be tough.
  15. 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.
  16. Remove from oven; place on a wire rack to cool.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chocolate-cake-cup-shells/