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One-Bowl Chocolate Cupcakes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 24 Cupcakes

Ingredients

  • Four 1-ounce squares unsweetened baking chocolate
  • ½ cup (1 stick) unsalted butter
  • 1 cup hot water
  • 2 cups sugar
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1¼ teaspoon baking soda
  • 2 cups all-purpose flour

Directions

Preheat the oven to 350°F. Line 24 cupcakes tins with baking papers. Place the chocolate, butter, and boiling water in a medium, heatproof bowl placed over a pot of gently simmering water. When the chocolate and butter are just melted, whisk in the sugar. Let cool to lukewarm temperature, about 4 minutes.

Whisk the eggs into the mixture. Add the buttermilk, vanilla, salt, and baking soda; whisk to combine. Whisk in the flour until evenly combined.

Fill each baking paper two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.


© 2005 Sara Neumeier
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cupcake.

168kcal (8%)
16mg (2%)
0mg (0%)
39mcg RAE (1%)
65mg
19mg
2g
17g
1g
26g
28mg (9%)
127mg (5%)
4g (21%)
7g (10%)
1mg (8%)
 

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