Bakerita · by Rachel Conners★ 3.7 (3)

Hot Chocolate Cupcakes

Name: Hot Chocolate Cupcakes
Yield: 2, 2 dozen
Cuisine: american
Ingredients: 6 oz. 3/4 cup unsalted butter; 13-1/2 oz. 3 cups unbleached all-purpose flour (I recommend weighing it); 3/4 cup canola oil; 4-1/2 oz. bittersweet chocolate (finely chopped); 3 cups granulated sugar; 2-1/4 oz. 3/4 cup natural unsweetened cocoa powder; 3 large eggs (at room temperature); 3/4 cup buttermilk (at room temperature); 2 Tbs. pure vanilla extract; 2-1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 1/2 cups sugar; 2 tablespoons light corn syrup; 6 large egg whites; 1 teaspoon pure vanilla extract

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BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich chocolate cupcakes with a molten center and intense cocoa flavor. A decadent individual dessert for chocolate lovers.

dessertamericanbaked goodvegetarian

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Ingredients

serves 2

6 oz. 3/4 cup unsalted butter
13-1/2 oz. 3 cups unbleached all-purpose flour (I recommend weighing it)
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate (finely chopped)
3 cups granulated sugar
2-1/4 oz. 3/4 cup natural unsweetened cocoa powder
3 large eggs (at room temperature)
3/4 cup buttermilk (at room temperature)
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract

At a glance

PER SERVING