These RAWK!
You Need:
Cupcake papers
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips
• Preheat oven to 325°F.
• Lightly spray insides of 30 paper molds with nonstick spray.
• Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl.
• Using electric mixer, beat egg mixture until blended.
• Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes.
• Stir in chocolate chips.
• Spoon 1/4 cup batter into each paper mold.
• Bake cupcakes until puffed and center is just firm to touch, about 24 minutes.
• Transfer cupcakes to racks and cool completely.
Frost cupcakes with almond frosting.
These taste good for about two days. I keep them in the refrigerator in a sealed Tupperware container. The recipe always makes WAY more than I need! I can get more than a couple dozen out of it.
1 comment:
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