RECIPE #169, DAY #206
ORIGINAL RECIPE: “Chocolate Cake” from Betty Crocker’s Cookbook*
TIMING: 45 minutes
DIFFICULTY: Easy. Just follow directions
TOOLS: A stand mixer is best, but a hand mixer would also work
COOK TYPE: Oven, baking
HEALTH: It’s cake. It’s straightforward and homemade.
EXPERIENCE: After my daughter–the cupcake queen–tried Betty Crocker’s Yellow Cake for her cupcakes, she considers Betty Crocker to be her baking authority. So when she wanted a chocolate base for a Take 5 cupcake, she turned to B.C.’s Cookbook.
These are both dense and fluffy at the same time, if that’s possible. They are also moist and so very dark and fudgy. If you want a dark chocolate cupcake, there is no need to look farther.
NOTES: Baking is all about following directions and having patience.
Also, we always use great ingredients, and therefore are blessed with great cupcakes (and other food). I especially believe in a complex, natural sugar and real vanilla extract.
This is a great (simple) beginning recipe.
- Preheat oven to 350F.
- Place 18 cupcake papers into cupcake tins.
- In the bowl of you stand mixer, combine 2 1/4 cups all purpose flour, 1 2/3 cups granulated sugar, 3/4 cups softened unsalted butter, 2/3 cup cocoa powder, 1 1/4 cups warm water, 2 eggs, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon vanilla extract, and 1/4 teaspoon baking powder. Scraping down bowl when needed, beat on low for 30 seconds and then on high for 3 minutes.
- Divide batter evenly into the 18 cupcake papers. Bake for 30 minutes, until toothpick comes out of the center clean. Cool for 5 minutes on a rack, then turn out and cool completely before injecting, filling, frosting or glazing.
Serve with frosting of choice, like chocolate, caramel, or peanut butter, or filled with cream and glazed with ganache.
*Recipe changed from the original.