Ingredients
• Dry Ingredients:
• 1 3/4 cups all-purpose flour
• 1 cups granulated sugar (add another 1/4 cup make sweeter)
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• Wet Ingredients:
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
Instructions
1. Prepare the Oven and Pan:
• Preheat your oven to 350°F (175°C).
• Line a cupcake pan with paper liners.
2. Mix the Dry Ingredients:
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the Wet Ingredients (Except Boiling Water):
• Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
• Using an electric mixer, beat on medium speed until the batter is smooth and well blended, about 2 minutes.
4. Incorporate the Boiling Water:
• Gradually add the boiling water to the batter, mixing on low speed until well combined. The batter will be thin, but this helps create moist cupcakes.
5. Fill the Cupcake Liners:
• Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
6. Bake the Cupcakes:
• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
7. Frost the Cupcakes:
• Once completely cooled, frost the cupcakes with your favorite frosting. Cream cheese frosting or chocolate ganache works wonderfully with these cupcakes.
Tips for Success
1. Measure Accurately:
• Use proper measuring cups for dry and wet ingredients to ensure accuracy. Spoon flour into the measuring cup and level it off with a knife instead of scooping directly from the bag, which can pack the flour and result in too much.
2. Mix Gently:
• Over-mixing the batter can lead to dense cupcakes. Mix just until the ingredients are combined for a tender crumb.
3. Don’t Skip the Boiling Water:
• The boiling water helps to dissolve the cocoa and enhances the chocolate flavor, making the cupcakes extra moist.
4. Cool Completely Before Frosting:
• Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
Milk plays a crucial role in cupcake recipes, providing moisture, fat, and structure to the batter. Here’s a detailed explanation of why milk is important and some suitable substitutes:
Why Milk is Important in Cupcakes
1. Moisture:
• Milk hydrates the dry ingredients, creating a smoother batter and a moister crumb in the final cupcake.
2. Fat:
• The fat in milk contributes to the tenderness and richness of the cupcakes.
3. Protein:
• Milk proteins help with the structure and texture of the cupcakes, contributing to a fine crumb.
4. Flavor:
• Milk adds a subtle flavor that enhances the overall taste of the cupcakes.
5. Chemical Reactions:
• The lactic acid in milk can react with baking soda, aiding in the leavening process and resulting in a lighter, fluffier texture.
Substitutes for Milk in Cupcakes
If you need to replace milk in your cupcake recipe, here are some common substitutes and tips on how to use them:
1. Buttermilk:
• Ratio: Use 1 cup of buttermilk for every 1 cup of milk.
• Note: Buttermilk is slightly acidic, so it will react well with baking soda, creating a tender crumb. It also adds a tangy flavor.
2. Yogurt:
• Ratio: Use 1 cup of plain yogurt for every 1 cup of milk. If the yogurt is too thick, thin it with a little water.
• Note: Yogurt adds moisture and a slight tang. It’s also acidic, aiding in the leavening process.
3. Sour Cream:
• Ratio: Use 1 cup of sour cream for every 1 cup of milk. Thin with water if necessary.
• Note: Sour cream adds richness and moisture, with a slight tanginess.
4. Non-Dairy Milk (Almond, Soy, Oat, etc.):
• Ratio: Use 1 cup of non-dairy milk for every 1 cup of milk.
• Note: These are great for vegan or lactose-intolerant options. Choose unsweetened and unflavored varieties for best results.
5. Water:
• Ratio: Use 1 cup of water for every 1 cup of milk.
• Note: While water can replace milk in a pinch, it lacks the fat and protein that milk provides, so the cupcakes might be less tender and rich.
6. Coconut Milk:
• Ratio: Use 1 cup of coconut milk for every 1 cup of milk.
• Note: Coconut milk adds a slight coconut flavor and is rich and creamy, making it a good substitute for whole milk.
7. Evaporated Milk:
• Ratio: Use 1/2 cup of evaporated milk mixed with 1/2 cup of water for every 1 cup of milk.
• Note: Evaporated milk is thicker and richer than regular milk, so it needs to be diluted.
Adjustments When Using Substitutes
• Fat Content: If the substitute is lower in fat than whole milk, you might need to add a bit more fat to the recipe (like a tablespoon of melted butter or oil).
• Flavor Adjustments: Be aware that some substitutes, like coconut milk or buttermilk, will alter the flavor slightly.
• Acidity: If using an acidic substitute like buttermilk or yogurt, the leavening agents in the recipe might need adjustment. Recipes using baking soda will benefit from the acidity.
By choosing an appropriate substitute and making minor adjustments, you can still achieve delicious, moist, and flavorful chocolate cupcakes without using milk.
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