Grandma Helen's Chocolate Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 cup all purpose flour, sifted twice
1 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2/3 cup vegetable oil
4 tsp pure vanilla extract
1 cup full fat buttermilk, at room temperature
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Directions: |
Directions:Preheat oven to 350º
Sift flour, cocoa powder, baking powder, baking soda and salt together, set aside. (when measuring the flour sift 2 cups of flour into a bowl first, then carefully spoon the flour into your dry measure measuring cup, heaping it up a little, then using a spatula or straight edge of a table knife, remove excess so flour is measured to exactly the top of the measuring cup. This was Grandma's instructions to ensure you have the right amount of flour and do not end up with a dry cupcake.) With your electric mixer beat eggs until fluffy and lemon colored. Add granulated sugar and beat until combined. Add brown sugar, beat until combined. Add vanilla extract and vegetable oil. Beat until smooth and combined. Add flour, 1/2 cup at a time, beating after each addition, add 1/2 of the buttermilk after the first addition of flour, then another 1/2 up of flour, then the rest of the buttermilk, then the rest of the flour, beat on medium speed for one minute. Line two 12 cup cupcake pans with paper liners. Fill each cupcake line 1/2 full with batter (I like to use an ice cream scoop).
Bake for 18-20 minutes, until cupcake springs back when touched lightly in the middle. Do not overbake.
Frost with your favorite homemade frosting - I've put some of my favorites in this cookbook, if you need inspiration.
Grandma always frosted hers with a table knife and for a long time I did too. Once I started decorating fancy cakes and had piping bags and tips in my kitchen, I changed to piping the frosting on cupcakes - What a difference, it takes about one fourth the time and I think they look so much prettier. You can buy a simple kit with 4 tips, some disposable frosting bags and a coupler at Walmart, Target, Hobby Lobby, Michaels, Amazon, almost anywhere (I've even seen them at the Dollar Store), they are really inexpensive and totally worth it for the time you save when frosting cupcakes! |
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Number Of
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Number Of
Servings:24 |
Preparation
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Preparation
Time:20 minutes plus baking time |
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Notes: |
Personal
Notes: A lot of people are cake mix snobs, but I often use cake mixes for cupcakes or cakes (though I usually add an extra egg and 2 tbsp extra oil) they really are pretty good and take less time than making them from scratch. (I have experimented with several, but I like Betty Crocker Super Moist the best. Don't bother with a boxed carrot cake, you'll probably be disappointed and there's a good recipe in this cookbook, but the chocolate fudge is really good and the butter recipe yellow is a favorite as well.)
HOWEVER, if you want a really delicious homemade, from scratch, chocolate cupcake (or cake - you can make this into two 8" layers), this recipe from Grandma Helen is deliciously chocolatey and moist. Don't substitute any of the ingredients, especially the full fat buttermilk, that's what makes these cupcakes special. Grandma always had buttermilk in her refrigerator (how could she make her wonderful pancakes without it?), she would actually drink it - she loved a glass of cold buttermilk - she convinced me to try it, but it definitely is not something I would want again!
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