Yield: 24 cupcakes
|2 cups (260 g)||All purpose flour|
|1 1/2 cups (350 g)||Granulated sugar|
|1 tsp (5 g)||Kosher Salt|
|1 3/4 tsp (11 g)||Baking soda|
|3/4 cup + 3 tbsp (214 g)||Water, boiling|
|1 cup + 1 tbsp (53 g)|
|2/3 cup (150 g)||
|1 1/3 cups||
|1 tbsp (15 g)|
|1/2 cup (2 sticks) (226 g)||Butter|
|1 3/4 tbsp (25 g)||Dreidoppel Espresso Flavor Paste|
|6 oz (170 g)||Tumaco 65%|
|1 1/2 tsp (7.5 g)||Vanilla extract|
|2 1/2 cups (300 g)||Powdered sugar|
|1/2 cup (113 g)||Sour cream or mascarpone|
Cake: Bake at 350°F for 20-25 minutes
1.) Sieve together the flour, granulated sugar, salt, and the baking soda. Sieve twice with these products.
2.) Using the hot water, dissolve the cocoa powder. Cool this mixture down and it will thicken naturally.
3.) In a medium mixing bowl, combine the butter milk, vegetable oil, and the eggs. Whip at a high speed for 10 minutes.
4.) Alternatively, add in the dry sifted ingredients and the cocoa mixture slowly while the mixing continues to mix. Scrape down the bowl twice during this mixing process.
5.) When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.
6.) Fill your cupcake tins and bake for 20 minutes at 350°F.
1.) Whip the butter until it is creamed.
3.) Add vanilla extract and blend well.
4.) Immediately add in the sifted powdered sugar in 3 stages, alternating the sour cream or mascarpone.
5.) Scrape down the mixing bowl to assure an even blend.
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