Triple Chocolate Cupcake

There is a horrible lack of chocolate cupcake recipes that use the creaming method on the internet. As such I decided to take it upon myself to create one. I wanted to make a triple chocolate cupcake with a batter so dark that it absorbs and crushes light. The batter almost looks like chocolate pudding or a dark chocolate frosting, so I like to think I was pretty successful. If you don’t want to overload yourself with chocolate, I think the cake would pair perfectly with a cream cheese frosting.

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The differences between types of flour and their effects on baking are based upon the amount of protein within each flour type. Flour is a powder made by grinding cereal grains. The most common type available in the US is wheat flour, so I will focus on wheat flour.

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The protein content of flour is essential because it dictates the amount of gluten formation and the amount of liquid the flour can hold. Bread flour is about 12% protein, which means that it is best for gluten development. Bread flour creates dense products because of the large amount of gluten and ability to hold water.

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All-purpose flour is about 10% protein. It is the most common flour type sold because it has an intermediate amount of protein. All-purpose flour can be used for almost anything. However, cake flour is the type of flour that I chose to use for this recipe. It has a protein content of about 8% meaning it creates a finer, lighter crumb than other types of flour.

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In general, any type of flour can be substituted for another flour type in a recipe, but the result will be noticeably different in terms of texture, density and possibly taste. 1 cup of All-Purpose flour minus 2 tablespoons is used to replace cake flour in a recipe.
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Triple Chocolate Cupcakes

Ingredients
1 cup white sugar
1/2 cup butter
1 eggs
2 teaspoons vanilla extract
2 tsp of coffee extract
½ cup of cocoa powder 1 1/2 cups cake flour
3/4 teaspoons baking powder
1 tsp baking soda
¼ tsp of salt
3/4 cup Buttermilk (or 3/4 cup whole milk+2 tsp lemon juice)

Directions

  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the egg, then stir in the vanilla and coffee extract.
  3. Combine flour and baking powder. Beat 1/3 of the flour mixture into the creamed butter. Then beat 1/3 of the buttermilk into the butter and flour mixture.
  4. Repeat Step 3 until all of the buttermilk and flour are incorporated with the butter.
  5. Spoon Batter into paper liners filling the tin ¾ to the top.
  6. Bake for 15-17 minutes or until done.
  7. Cover with chocolate frosting and chopped chocolate pieces.

Chocolate Frosting

Ingredients
5 tbs butter
3 oz melted chocolate
1 ½ cup of powdered sugar
½ cup of cocoa powder
5 tbs of milk

Directions

Sift sugar and cocoa together into a large bowl. In another bowl combine ½ cup of sugar mixture with butter, melted chocolate and 2 tablespoon milk beating until smooth. Add another ½ cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.