Chocolate cupcakes
Formula
- 160 g flour
- 50 g natural cocoa
- 180 g sugar
- 5 g soda
- 3 g salt
- 180 g buttermilk
- 1 egg
- 80 g oil
- 120 g hot coffee
Method
- Start. Whisk dry ingredients; whisk buttermilk, egg, and oil.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Combine, then slowly whisk in hot coffee. Batter will be thin.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Finish. Fill 12 cups halfway and bake 17–21 minutes.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Cocoa type changes both flavor and leavener math.