Two full days with posts about “recipes not involving chocolate.” I was beginning to get withdrawal symptoms, so today, normal programming returns with a recipe for chocolate mini cupcakes, which is based on a recipe from an unattributed source. If it’s you, let me know and I’ll happily credit your work.
2 cups all purpose flour
½ cup unsweetened natural cocoa powder (Scharffen Berger)
1 teaspoon baking soda
½ teaspoon salt
8 ounces chopped semisweet chocolate (El Rey Mijao 61% cocoa), melted and cooled to room temperature
1 cup buttermilk
½ cup water
1 cup butter
2 cups brown sugar
6 large eggs
1 teaspoon vanilla extract
The ingredient list for this recipe has some pretty neat features: chocolate from two sources (semisweet and cocoa powder), brown sugar to add a hint of caramel and increase the moisture, and buttermilk to make it even moister in the end.
Making chocolate mini cupcakes is similar to making any other mini cupcakes; start out by pre-heating the oven to 350° F and preparing the mini cupcake pan with liners. Combine the flour with leavening agents, cocoa powder and salt, then set those aside. Fluff the butter, then fluff in the brown sugar, then fluff in the eggs one at a time, incorporating vanilla at the end. Then stir in the melted chocolate.
Meanwhile, combine the milk and buttermilk. Then begin alternating additions of dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients. Fill the liners three quarters of the way with batter, bake for 10 minutes, and let them cool before you eat them.
Chocolate returns. And these will also be featured in the much-anticipated Friday post on the recent mini cupcake recipe extravaganza.