Moist Chocolate Cupcake

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“The vinegar in this recipe is very important as it helps the baking soda react better and give the cupcakes this beautiful bulge.”

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Makes 12
Preparation time: 15 minutes
Cooking time: 20 minutes
1 1/2 cups (180 g ) all-purpose flour
1 cup (220 g) white granulated sugar
1/2 cup (55 g) coca powder 1 cup (240 ml/ 8 fl oz) water
1/4 cup (2 fl oz/ 60 ml) vegetable oil
1/4 cup (50 g) cream cheese
1 teaspoon white vinegar
1 teaspoon baking soda
1/4 teaspoon salt

Directions

  • Mix all the wet ingredients in a bowl and all the dry ones in an other bowl.
  • Combine them together, whisking well to remove any lumps.
  • Line a cupcake tin with cupcake sheets.
  • Fill each to 2/3  and bake on 180° C (350° F) for 15 minutes.
  • Reduce the heat to 160° C (320° F) and bake for an additional 5 minutes.
  • Allow to cool for 10 minutes before transferring to a wire rack.
  • You can store the cupcakes at room temperature, in an airtight container for up to one week. Or seal them in a plastic bag and refrigerate them for up to three months.

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