This recipe adapted from Dorie Greenspans Baking: From my Home to Yours, Devils Food Cake. My adjustments were using coconut milk for regular milk, adding espresso powder to the boiling water. This halved recipe made approximately 24 mini cupcakes and 6 standard sized cupcakes, total. It would probably make 16 standard sized cupcakes.
1/2 cup plus 2 tablespoons all purpose flour
1/4 cup dutch processed cocoa powder
3/8 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
5 tablespoon butter
1/4 cup light brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup coconut milk
1/4 cup hot water
1 tablespoon instant espresso powder
2 ounces semisweet chocolate, chopped
Preheat oven to 350 degrees. Melt and cool bittersweet chocolate. Add linings to cupcake pans.
Sift together flour, cocoa powder, baking soda, baking powder and salt.
In bowl of mixer, beat butter until light and creamy on medium speed. Add sugars and beat another 3 minutes. Add eggs one at a time, beating for approximately 1 minute after each. Add vanilla. Slowly add melted chocolate on low speed until fully incorporated.
Alternating with milk, add dry ingredients on low speed, mixing lightly, scraping bowl as needed. Mix espresso powder in boiling water, then add to mixture. Finally, mix in chopped chocolate.
Fill cupcake cups and bake approximately 16 minutes for mini cupcakes and 18-20 minutes for standard cupcakes.
2 comments:
I love your adjustments! I imagine the flavors of coconut and espresso gives this chocolate cake an even deeper flavor. And it's great that halving the recipe still came out successfully - I always feel compelled to bake the entire cake, which is often too much for just 2 people at home. But you're adapted amount is perfect!
Did you bake it in the cup?
I'm collecting cool cake recipes on my blog, and there's a giveaway. would you like to participate?
http://www.familyfriendlyfood.com/cake-collection/
Post a Comment