I had buttermilk in the fridge and wanted to make something with it. A quick search on King Arthur Flour site landed me on this Peppermint Fudge Cupcakes recipe. We are not big mint fans, so I skipped it and so these are just regular chocolate cupcakes with some quick vanilla icing.
These chocolate cupcakes are very moist, very fudgey and chocolaty. Both my kids went gaga over them. My little one ate one right out of the oven and gave me a big thumbs up.The original recipe makes 21 cupcakes. I halved the recipe and got 10 of them. I replaced the egg with egg replacer and it worked out great.
Recipe adapted from King Arthur Flour.Ingredients: Makes 10 regular size cupcakes
All purpose flour - 1cup
Sugar - 1cup
Baking Soda - ½tsp
Espresso powder - ½tsp (optional, but highly recommended)
Salt - ¼tsp
Unsalted Butter - 6tbsp
Dutch Processed Cocoa powder - ¼cup
Hot Water - ½cup
Buttermilk - 3tbsp
Egg - 1 large (I used 1tbsp egg replacer whisked with 3tbsp water)
Vanilla extract - ½tsp
Method:
- Preheat oven 350°F. Line a muffin or cupcake pan with paper liners and lightly spray them with cooking spray.
- In a mixing bowl, combine all purpose flour, sugar, baking soda, espresso powder and salt. Mix well and set aside.
- Melt butter and cool for a few minutes. Then stir in cocoa powder and hot water. Mix until smooth.
- In a measuring cup, combine buttermilk, egg (replacer mixture) and vanilla extract.
- Add the cocoa mixture and the buttermilk mixture to the flour and mix until combined.
- Pour about ¼cup of batter into each cup. Bake for 23~25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and cool on a rack.
Linking this to this year's Bake-a-thon event.
Bake-a-thon 2014
An InLinkz Link-up
