Bakery Style Chocolate Cupcakes

Makes 24

Ingredients

2 cup ( 242 g )

all-purpose flour(!100.0% !)

1 cup ( 239 g )

dark brown sugar(!98.8% !)

1/2 cup ( 217 g )

light brown or white sugar(!89.7% !)

3/4 cup ( 95 g )

cocoa powder, unsweetened(!39.3% !)

2 tsp {9.3 g}

baking soda(!3.8% !)

1 tsp {5.0 g}

baking powder(!2.1% !)

1/2 tsp {3.0 g}

sea salt, finely ground(!1.2% !)

1 cup ( 242 ml {250 g} )

whole or 2% milk(!103.3% !)

1/2 cup ( 109 ml {103 g} )

vegetable oil(!42.6% !)

{100 g} 2

large eggs, room temperature(!41.3% !)

1 tsp {4.3 g}

pure vanilla extract(!1.8% !)

1 cup ( 237 ml {237 g} )

freshly brewed coffee, black and hot (I use decaf)(!97.9% !)

1505 g 4030 Calories

Total(!268 Calories/100g !)(!622%!)

Instructions Bakery Style Chocolate Cupcakes Preheat oven to 400F/200C degrees. Line the cupcake tin with cupcake papers.

In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.

In a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.

Fill your cupcake tins halfway full with the batter and bake in the 400F/200C oven for 5 minutes. This will give you maximum rise.

Then reduce the heat to 350F/175C and bake for an additional 10 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.

Remove from the oven and cool completely before frosting.

Recipe Notes Prep time is approximate.

Store cupcakes in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cupcake recipe.

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