My Perfect Chocolate Cupcake
Tips: My first attempt: Temperature was 160 degrees C for 15 minutes. Almost perfect! ^^ Except for the texture, its a little dry and crunchy on top. And as you can see, I did not fill the muffin cups evenly. ^^ Too excited to bake! heehee! So, I made some adjustment for the temperature and I used another recipe.... Second Attempt: According to this recipe. The temperature must be 350 degrees F (175 degrees C) and bake for 15-17 minutes. What I did: I adjust it to 150 degrees and baked it for 15 minutes. -- Bravo! ^^
Total Steps
4
Ingredients
11
Tools Needed
8
Related Article
http://www.howsweeteats.com/2009/09/20/lobster-mac/Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
- favorite frosting(optional)
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Step 3
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Step 4
If using a turbo broiler: Preheat to 150 degrees C and bake for 15 minutes.