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Cook & Bake

초콜릿 컵케이크 만들기.. / Super Easy, Super Moist Chocolate Cupcakes

by 유키 2015. 11. 23.

 

 

 

 

 

 

 

 

 

 

 

 

* 치아씨를 넣어서 만들었더니 훨씬 맛있음!!! >_< !!!

 

Super Moist Chocolate Cupcakes Recipe 

 

Ingredients

Cupcakes:

  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Frosting:

  • 4 Tbsp butter
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract

Method

Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

 

 

Frosting:

While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.



Read more: http://www.simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/#ixzz3qsSWtZrG

 

Cream Cheese Frosting Recipe

  • Prep time: 5 minutes
Ingredients
  • 1/2 cup of butter (1 stick, 4 ounces), room temperature
  • 8 oz of Philadelphia cream cheese (1 package), room temperature
  • 2 to 3 cups of powdered sugar (also known as confectioner's sugar)
  • 1 teaspoon of vanilla extract

Method

1 Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.

2 Beat in the vanilla extract. With the mixer running, slowly add in the powdered sugar. Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Keeping adding more powdered sugar to the frosting until you get your desired level of sweetness and thickness.

3 Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.



Read more: http://www.simplyrecipes.com/recipes/cream_cheese_frosting/#ixzz3qP06YW7B