Kate's Cuisine

Aug 10 2011

Chocolate Chocolate Cupcakes

2 cups all-purpose flour $0.44
2/3 cups cocoa powder $1.33
1 teaspoon salt $0.01
1 teaspoon baking powder $0.05
1 teaspoon baking soda $0.02
2 cups white sugar $0.38
2 large eggs $0.34
1/2 cup half and half cream $0.44
1 cup water Free
1/4 cup canola oil $0.28
1 teaspoon vanilla extract, plus 1/2 teaspoon $0.33
1 cup chocolate chips $0.88
1 cup butter, at room temperature $0.89
5 cups icing sugar $1.99
1/2 cup whipping cream $0.75

Total Cost    $8.13

1.) Preheat oven to 325 degrees Fahrenheit and line 24 muffin tins with cupcake liners.

2.) Sift together: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and white sugar.

3.) In another bowl mix together: eggs, half and half cream, milk, water, canola oil, and 1 teaspoon vanilla extract. Stir this mixture into the dry ingredients and mix to combine. Then add chocolate chips and mix just to combine again.

4.) Spoon the mixture into the cupcake liners, filling liners about halfway. Then place in the preheated oven and bake for 15 – 20 minutes, until centre feels springy to the touch.

5.) Meanwhile, beat one cup of butter in a large bowl until it’s light and fluffy. Add half the icing sugar, then beat to thoroughly incorporate. Then beat in half of the whipping cream, making sure it’s fully incorporated again. Add the rest of the icing sugar, beat to blend; and then add the rest of the whipping cream, and beat to blend. Lastly, beat in vanilla. Set frosting aside until ready to ice cupcakes.

6.) When cupcakes are finished, remove from oven and allow them to cool completely before piping icing onto them. When finished icing top with chocolate chip, sprinkles, or other candy.

7.) Serve and enjoy!

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