Chocolate Cupcakes

chocolate taste.

Chocolate cupcakes
Recipe from The Ghirardelli Chocolate Cookbook

Makes 12 cupcakes

1 C plus 2 tbsp All purpose flour

1/4 C Ghirardelli Unsweetened Cocoa

1 1/4 tsp baking Soda

1/4 tsp Salt

1 Large egg

1/2 C Firmly packed light brown sugar

1/2 C Granulated sugar

1/2 C plus 2 tbsp milk (recipe calls for whole milk, I used Skim)

1/3 C Strong brewed coffee or espresso

1/2 C Unsalted butter, melted

Preheat over to 350°
Sift flour together with cocoa, baking soda and salt. I always sift my cocoa powder. I admit to being lazy when it comes to sifting flour and sometimes powdered sugar, but never cocoa powder, especially in frostings.

You will need a fine sieve for this!
In a separate bowl, whisk together the egg, brown sugar and white sugar until well combined.
Whisk in milk, coffee and melted butter.
Slowly add dry ingredients.
Fill cupcake liners ¾ full, (about ¼ C of batter per cupcake). The recipe said to divide the batter evenly. I actually measured it out 1/4 C for each cupcake and the recipe made 13 cupcakes. It did not specify how full to fill them. If you only fill them 2/3 full you will probably end up with 15 cupcakes.
Bake for approximately 12-15 minutes until lightly brown around the edges. You can use a toothpick to test for doneness. If you insert a tooth pick and it comes out clean, your cupcakes are finished.
Let cool for at least 5 minutes until transferring to a wire rack to cool. Cool completely before frosting.