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Silvanas Kitchen baking powder baking soda kosher salt natural cocoa chocolate chips boiling water sugar sour cream canola oil eggs vanilla egg whites sugar cream of tartar vanilla
Viewed: 58 - Published at: 4 years agoIngredients
- 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup natural cocoa powder (not Dutch process)
- 1/2 cup semisweet chocolate chips
- 3/4 cup boiling water
- 1 cup sugar
- 3/4 cup sour cream, at room temperature
- 1/2 cup canola oil
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 4 large egg whites, at room temperature
- 1 cup sugar
- Pinch of cream of tartar
- 3/4 teaspoon pure vanilla extract (optional)
Method
- Make the cupcakes Preheat the oven to 350 and line a 12-cup muffin pan with paper liners.
- In a bowl, whisk the flour, baking powder, baking soda and salt.
- In a large bowl, whisk the cocoa powder and chocolate chips with the boiling water until smooth.
- Add the sugar, sour cream, canola oil, eggs and vanilla; whisk until no streaks remain.
- Whisk in the dry ingredients until incorporated.
- Make the cupcakes Fill the prepared muffin cups with the batter and bake for about 20 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
- Transfer the cupcakes to a rack and let cool completely.
- Meanwhile, make the frosting In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl shouldn't touch the water), whisk the egg whites with the sugar and cream of tartar until the sugar has dissolved, about 3 minutes.
- Remove from the heat.
- Using a handheld electric mixer, beat the whites at high speed until stiff peaks form, about 6 minutes.
- Beat in the vanilla.
- Meanwhile, make the frosting Transfer the meringue frosting to a piping bag fitted with a large round pastry tip and frost the cupcakes.
