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Ingredients
| unsweetened cocoa powder (sifted): 3/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 1/2 cups |
| baking soda: 1 1/2 tsp |
| salt: 3/4 tsp |
| eggs: 2 |
| water: 3/4 cup (warm) |
| buttermilk: 3/4 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| vanilla extract: 1 tsp |
Chocolate Cupcakes from Young Chefs Academy
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
- Preheat oven to 350Ëš F. Line muffin tins with paper liners, set aside.
- sift together first 5 ingredients into mixer bowl. Add remaining ingredients and mix until smooth, about three minutes. Scrape down sides and bottom of bowl.
- Divide batter into muffin cups, fill each about 2/3 full. Bake until tops spring back when touched, about 20 min, transfer to wire rack and let cool.