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Category: Cupcakes
Prep Time: Cook Time: Total Time:
2 1/2 cups unbleached all-purpose flour
1 cup dark cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
16 Tbs (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
2 cups lowfat or skim milk
2 1/2 cups powdered sugar
2 Tbs light corn syrup
2 Tbs unsalted butter, at room temperature
2 Tbs vegetable shortening, at room temperature
2-3 Tbs lowfat or skim milk
Preheat the oven to 350°F and line two 12-cup muffin tins or two 24-cup mini muffin tins with paper liners.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl, sifting if needed to remove any lumps.
Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 to 3 minutes on medium speed until the butter is fluffy and lightened in color. Add the eggs, one at a time, mixing thoroughly to combine before adding the next. Add the vanilla extract and beat for 15 seconds more to combine.
Reduce the mixer speed to low and stir in 1/3 of the flour mixture until blended, then half the milk. Repeat with 1/3 more flour mixture and the remaining milk, then the final 1/3 flour mixture.
Divide the batter evenly between the prepared muffin tin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle.
Cool the cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack and cool to room temperature.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, stir the powdered sugar, corn syrup, butter and shortening together on low speed. Slowly increase to medium speed to fully combine the ingredients.
Add the milk, drizzling in a tablespoon at a time. Continue to beat until whipped and fluffy; not all the milk may be necessary.
Frost cupcakes as desired. Cupcakes can be baked, cooled and frosted, then stored overnight in the refrigerator before serving.
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Oreo Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
2 1/2 cups unbleached all-purpose flour
1 cup dark cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
16 Tbs (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
2 cups lowfat or skim milk
2 1/2 cups powdered sugar
2 Tbs light corn syrup
2 Tbs unsalted butter, at room temperature
2 Tbs vegetable shortening, at room temperature
2-3 Tbs lowfat or skim milk
Preheat the oven to 350°F and line two 12-cup muffin tins or two 24-cup mini muffin tins with paper liners.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl, sifting if needed to remove any lumps.
Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 to 3 minutes on medium speed until the butter is fluffy and lightened in color. Add the eggs, one at a time, mixing thoroughly to combine before adding the next. Add the vanilla extract and beat for 15 seconds more to combine.
Reduce the mixer speed to low and stir in 1/3 of the flour mixture until blended, then half the milk. Repeat with 1/3 more flour mixture and the remaining milk, then the final 1/3 flour mixture.
Divide the batter evenly between the prepared muffin tin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle.
Cool the cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack and cool to room temperature.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, stir the powdered sugar, corn syrup, butter and shortening together on low speed. Slowly increase to medium speed to fully combine the ingredients.
Add the milk, drizzling in a tablespoon at a time. Continue to beat until whipped and fluffy; not all the milk may be necessary.
Frost cupcakes as desired. Cupcakes can be baked, cooled and frosted, then stored overnight in the refrigerator before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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