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weight Bittersweet Chocolate canola oil flour baking powder egg _____ Frosting cream cheese brown sugar peanut butter vanilla
Viewed: 100 - Published at: 2 years agoIngredients
- FOR THE CUPCAKES:
- 2-1/2 ounces, weight Bittersweet Chocolate (60% Cacao)
- 3 Tablespoons Canola Oil
- 6 Tablespoons Unbleached Flour
- 1/2 teaspoons Baking Powder
- 1/4 cups Sugar
- 1 whole Large Egg
- 1/4 teaspoons Plus 1/8 Teaspoon Vanilla Extract
- _____
- FOR THE FROSTING:
- 3 ounces, weight Light Cream Cheese, softened
- 1/4 cups Powdered Sugar
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Peanut Butter
- 1/8 teaspoons Vanilla Extract
Method
- Preheat the oven to 350°F. Place 4 paper cupcake liners in a muffin tin.
- In a small bowl, add the chocolate and canola oil. Microwave on 30 second pulses, stirring between each pulse, until chocolate is completely melted. Set aside to cool slightly. In a medium bowl, add the flour and baking powder and stir with a fork to combine. To the chocolate mixture, whisk in the sugar, followed by the egg and vanilla. Whisk this mixture together very well. Add all of the flour at once and stir with a spoon or spatula to combine. Divide the batter between the cupcake liners and bake the cupcakes for 20-25 minutes, until a toothpick inserted comes out clean. Let cool in the muffin tin for 5 minutes before moving the cupcakes to a wire cooling rack.
- To make the frosting: In a medium bowl, add all ingredients and beat together with an electric mixer until light and fluffy (about 2 minutes). Once the cupcakes have cooled, frost and serve.
