My All-Time Favourite Chocolate Cupcakes (Gluten-free substitutes available)
I don't know how many times I've made these cupcakes! Hundreds? Thousands? I've made these cupcakes with kids of all ages starting from 2 all the way to 82! They are soft, tender, perfectly sweet, and oh so chocolatey! They don't even need frosting! A sifting of icing sugar is good but if you do frost, then just prepare yourself for a heavenly experience!
½teaspoonbaking powder (be sure it is gluten-free if you need to)
½teaspoonpure vanilla extract
¼cupoil(ex. avocado, canola, vegetable)
½cupvery warm water form tap(not hot)
Preheat oven to 350°F. Place paper cupcake liners in a 12-cupcake pan. Set aside.
In the mixer bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda baking powder, and salt.
With the mixer on low, stir in eggs, buttermilk, oil, and vanilla until smooth, about 2 to 3 minutes.
Turn down the speed and slowly add the water, half at a time. Be careful so that it doesn't splatter. (You could just use a whisk to minimize spattering). Beat one more minute. Scrape down the sides of the bowl and beat 10 more seconds.
Divide the batter into cupcake pan (about 2/3 full). (Use an ice scream scooper or ladle to pour. Otherwise, pour the batter into a large squeeze bottle to pour into the cupcake liners. You may have to snip the tip to make it larger.)
Bake for 17 minutes or until a toothpick inserted in the centre just comes out clean. Do not over bake.
Remove from the oven and let cool in pans for 10 minutes. Then carefully lift the cupcakes to place on cooling rack. Let cool completely before frosting. Use either my favourite chocolate frosting recipe or chocolate ganache.
I use Mastro Vinci Gluten-Free Cake Mix (https://www.instagram.com/mastro_vinci/) available at https://www.instagram.com/nardini_specialties/tagged/.