Chocolate Cupcakes

Posted by Bake Styll on June 26, 2021

This article will show you, step by step, how to make a sweet and creamy Caramel Milkshake which is sure to tangle your taste buds.

Perfect for any special occasion or simply if you want to just satisfy that sweet tooth ;)

Fun fact: the last time I put these out to drink at my dinner party they were consumed within 10 minutes by my guests who absolutely loved them :)

Please Note: This recipe is based on ‘Grace Parisi, Chocolate Cupcakes’ Blog Post on 'Food & Wine'

The link can be found at the bottom of this page.

Now on to the recipe!

Ingredients

Ingredient Checklist

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract

Directions:

Step 1
Preheat the oven to 350 degrees Fahrenheit. Paper or foil liners should be used to line a 12-cup muffin tray.

Step 2

Melt the butter, vegetable oil, and water in a medium saucepan over low heat.

Step 3

Combine the flour, sugar, cocoa powder, baking soda, and salt in a large mixing basin. With a handheld mixer on low speed, whip in the melted butter mixture until smooth. Add the egg and beat until smooth, scraping the bottom and sides of the bowl as needed. Next, add the buttermilk and vanilla and mix until smooth. Fill the muffin tins about three-quarters full with the batter.

Step 4

Bake the cupcakes for about 25 minutes in the middle of the oven, or until springy and a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool slightly before transferring them to a cooling rack to finish cooling. As desired, frost and top the cupcakes.