Basic Chocolate Cupcakes

I really like cupcakes. A lot. Recently, I’ve been playing around with fancy cupcake recipes but for a potluck that I’m going to tonight, I thought it would be best to go back to basics. So, what we have here is a simple yet delicious chocolate cupcake.

Preheat your oven to 350 degrees F.

The first step is to line your muffin tins with cupcake liners. It doesn’t really matter what kind, so I just go with whatever I have on hand.

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Next, sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Sugar never counts as a dry ingredient because we will be creaming it together with the margarine.

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If you notice, I have added all of my ingredients to a food processor. While it does create more dishes, I find that using it to sift and aerate the ingredients really does make for a lighter and fluffier cake. I use the pulse function in 2-3 second increments until it is thoroughly mixed, like so:

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Set this aside. Next we are going to “cream” together our sugar and margarine. It’s not really creaming in this case because there is so little margarine in the cake but the process is the same, add the room temperature margarine with the sugar in a stand mixer and mix on a low setting until it looks light and fluffy.

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Add the eggs, one at a time making sure the beat after each addition. This will ensure the smoothest batter possible. Add the vanilla and mix in.

Alternating with the coconut milk, add the dry ingredients. I do this in three rotations, first some of the dry, then 1/2 c coconut milk. Repeat until you have used all of the dry ingredients and 1 1/2 c of coconut milk total. Your batter should come out smooth and shiny.

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Fill your cupcake liners about 2/3 full. (I got a little over excited on a few of them and paid for it late with slightly overflowed liners.)

Place in the middle of your preheated oven and bake for about 20 minutes or until an inserted toothpick comes out clean.

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Allow the cupcakes to cool for about 20 minutes in the tins and then move them to a wire rack to cool the rest of the way.

Frost with whatever frosting you desire and enjoy.

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Recipe

2c flour
½ tsp baking soda
1 tbsp baking powder
1 c cocoa powder
¼ tsp salt
5 tbsp margarine
2 ¼ c sugar
3 eggs
1 tsp vanilla
1 ½ c coconut milk

Preheat an oven to 350 degrees F. Line 24 cupcake tins.

Sift together 2 c flour, 1 c cocoa powder, 1/2 tsp baking soda, 1 tbsp baking powder, and 1/4 tsp salt.

Cream together 5 tbsp margarine and 2 1/4 c sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Slowly add the dry ingredients, alternating with the coconut milk. Beat on low until you have a smooth batter.

Fill cupcake liners about 2/3 full and place in the center of the preheated oven. Bake for 19-20 minutes or until an inserted toothpick comes out clean.

Leave in tins to cool for 10 minutes, then move to a wire cooling rack. When completely cool, frost with your favorite type of frosting.

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