The Basics: Chocolate Cupcakes

Chocolate Sour Cream Cupcakes By Rebecca Gordon Buttermilk Lipstick Southern TV Cooking Personality Spring Entertaining Sports & Tailgating Expert Party Ideas Tide & Tigers Today Game Day Tailgating Host Pastry Chef Cooking Lessons Cooking & Baking Essentials

How To Make Chocolate Cupcakes From Scratch

Cupcakes seem innocent enough but sometimes they can be a bit tricky to pull off from scratch. Many layer cake recipes make the claim that they can easily convert into two dozen magical little cakes by portioning the batter into two paper-lined {12-cup} muffin tins & baking them for less time. You may have success at times, however it’s not always so. When you get down to the last bit of batter in the bowl & twenty-four slots have been portioned properly, you should definitely think twice before overfilling the cupcake liners which often results in the batter rising too much with the overflow baking directly onto the pan. As cake ratios vary, in particular recipes with up to 3 cups of flour, so will the yield sometimes leaving you with a a half dozen or so filled liners & no additional muffin tins or oven space to bake the third pan right away. Cramming too much into the oven at one time can lead to all of the little cakes baking wonky. Pale, flat tops that stick to the muffin tins, soft set centers & overly browned, tough bottoms are just some of the problems that can arise from trying to convert any old cake recipe into a lovely batch of happy cupcakes.

The Cocoa Powder

Blooming the cocoa powder is a method that helps deliver a texture that’s more moist as well as a deeper, intense chocolate flavor. You’ll find this technique used in a variety of ways. Sometimes it’s added to water or even oil & allowed to stand a few minutes. The old-fashioned cake blending technique of adding boiling water at the end of a chocolate cake recipe works to bloom the cocoa powder by hydrating it as it has a tendency to dry out baked goods. This process also helps to smooth out the cocoa before baking to prevent any lumps throughout the final cake. The hot coffee in this recipe simply mimics this notion plus intensifies the chocolate flavor one step further.

When it comes to chemical leaveners, many bakers will often use a combination to address the natural acidity of cocoa powder. When other acidic elements are added to the mix, it’s important to balance the recipe to make certain the batter rises properly & prevent off flavors in the final cake. Using both baking soda & baking powder in chocolate cake recipes & formulas with other acidic ingredients such as sour cream, buttermilk or Greek yogurt work together to deliver the perfect sweet treat. Just the right amount of baking soda acts to neutralize & provide some lift as baking soda needs the acid in order to do its job. The baking powder steps in to finish the leavening of the cake. Baking powder does have a low percentage of acid in the form of monocalcium phosphate so by using both in the correct amount, you’ll get that perfect rise without any off flavors.  

Chocolate Sour Cream Cupcakes By Rebecca Gordon Buttermilk Lipstick Southern TV Cooking Personality Birmingham Alabama Spring Entertaining Tailgating Expert Sports Entertaining Tide & Tigers Today Tailgating Host Raycom Sports WBRC Fox 6 Cooking Lessons Pastry Chef

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChocolate Sour Cream Cupcakes
makes 16

 Filling the paper liners half full produces a cupcake that rises just to the top of the liner with an ever so slight dome.

1 cup dark brown sugar
1/4 cup butter, softened
1 egg
1 tsp vanilla extract
1 1/4 cups ap flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/2 cup sour cream
1/2 cup hot coffee

one
Preheat the oven to 350 degrees. Line two muffin tins with 16 paper liners.
Cream the butter & the brown sugar in a stand mixer on Medium 3 to 4 minutes.
Stop the mixer occasionally & scrape down the bowl sides using a rubber spatula.
Add the egg & the vanilla. Beat on Low just until the yolk disappears.

two
Whisk together the flour, the cocoa, baking powder, the baking soda & the salt.
Add alternately with the sour cream & blend on Low just until combined.
Slowly pour the coffee into the batter while the mixer is running on Low.
Blend the mixture just until combined.

three
Portion the batter between the cupcake liners filling each about half full.
Bake 16 to 18 minutes with both pans on the center rack in the oven.
The cupcakes should appear slightly puffed & a wooden pick will test clean.
Cool completely in the pans.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Chocolate Sour Cream Cupcakes By Rebecca Gordon Buttermilk Lipstick Southern TV Cooking Personality Birmingham Alabama Sports Entertaining Tailgating Expert Spring Entertaining Parties Southern Hostess Tide & Tigers Today Game Day Tailgating Host Raycom Sports WBRC Fox 6 Cooking Lessons Pastry ChefHow To Polish A Batch Of Cupcakes

The 411

Cupcake liners are hard working papers that keep cakes contained & pans clean.
But as the batter bakes, the liners often become dull.
Perking them up for a pretty presentation is simple.
Slip the decorated cupcakes into fresh paper liners just before serving.
Be certain to have enough available for a lovely signature finish.

Classic Vanilla Buttercream. American Buttercream By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Editor-in-Chief Writer Hostess Spring Entertaining Tailgating Expert Sports Entertaining & Party Ideas Original Recipes & Food Crafts Tide & tigers Today Tailgating Host Cooking Lessons Raycom Sports WBRC Fox 6etc

Cooking Lessons

Visit this post for a simple vanilla frosting to top these magnificent cupcakes. Cut the recipe in half for just a swipe over each or prepare the entire recipe to pipe generous peaks but expect to have a little remaining for another use. Cover & refrigerate up to 4 days.

The Basics: American Buttercream

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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