There is something awesome that happens when I turn my kitchen into a cupcake test kitchen. Cupcake experimenting day is NEVER a bad day. Turns out - even cupcake fails taste pretty great even if they don't look very pretty.
When you bake as many cupcakes as I do every week, sometimes you need to change things up - just to keep your sanity.
I was really not dissatisfied with my previous chocolate cupcake recipe but I decided to see if I could make some improvements on it. I didn't make any MAJOR changes to my recipe - just little tweeks. I swapped some of the white sugar with brown sugar, replaced the coffee with buttermilk and packed them with even more chocolate.
The biggest problem that I had with this recipe is that it made 11 jumbo cupcakes. Since it took me a while to get the ratios right, I didn't want to mess it up by trying to adjust the batter to make an even dozen. (I'll leave that for another cupcake experimentation day.)
1 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature
1 cup sugar
1 cup packed light brown sugar
2/3 cup canola oil
3 teaspoons vanilla extract
1 cup buttermilk, room temperature
Bake 22 minutes at 350.
Cool on wire racks.
Frost with Swiss Meringue Buttercream.
I am in love with these new chocolate cupcakes. I can't accurately articulate how these are different from my previous chocolate cupcake recipe but trust me when I say that they are REALLY good. (Super scientific of me - I know.)
I hope that you will have a cupcake experimentation day of your own. Try several of my cupcake flavors and let me know which ones you like the best. Happy baking.
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