Classic Easy Chocolate Cupcakes. Whisk the dry ingredients in a large bowl: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and espresso powder. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla.
In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside. In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. You can have Classic Easy Chocolate Cupcakes using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Classic Easy Chocolate Cupcakes
- You need 125 grams of Butter.
- You need 125 grams of Sugar.
- You need 112 grams of Flour.
- Prepare 12 grams of Baking Powder.
- It’s 1 pinch of Salt.
- Prepare 2 tbsp of Milk.
- Prepare 4 tbsp of Cacao Powder.
- You need 2 of Eggs.
- You need 4 tbsp of Hot Water.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Classic Easy Chocolate Cupcakes instructions
- Preheat oven to 170°C.
- Mix butter and sugar.
- Add eggs.
- Add flour, baking powder and salt.
- Add milk.
- Mix cacao with hot water and add.
- Fill cupcake papers about 2/3 full.
- Bake for 20-25 minutes.
April Preisler for Taste of Home. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Then, combine flour, cocoa, baking soda and salt. The next step is to combine the buttermilk and water.