For 18 Cupcakes we need:
100 g unsweetened cocoa powder
200 g flour 250 g sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 100 ml hot water (I always take strong coffee) 180 ml of buttermilk 75 ml vegetable oil 1 teaspoon vanilla extract
Preheat the oven to 356 F.
Put paper forms - cups in the muffin mold.
Combine and sift cocoa powder, flour, baking powder and salt together. Add sugar and mix well in a large bowl with a mixer on low speed.
In a separate bowl, mix buttermilk with baking soda and let stand for 4 minutes.
Add eggs, hot water, butter and vanilla to buttermilk and mix well with a fork. Add mixture to dry ingredients.
Stir the dough until smooth, about 4 minutes.
Pour the dough into prepared molds, filling the dough just over the middle.
Bake in the oven for 18-22 minutes. Chill for 5 minutes in the pan, then remove completely from the pan and transfer to the wire rack.
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