I have a chocolate cupcake recipe given to me years ago by an old farmer's wife. It's called Never Fail Cupcakes. Dense moist chocolate cupcakes that are simple to make and eagerly received.
Delicious and elegant with a fluffy vanilla butter cream frosting but oh, so sweet. Special occasions yes.
Often I just want to serve a bit of cake without all the sugary frosting.
For a lighter cupcake I simply sprinkle seven or eight chocolate, peanut butter, or white chocolate chips - or a mixture of two or three flavors - over the top of the already spooned in batter. Then, I add a hearty pinch of raw sugar sprinkled over the chips. The sugar adds sparkle and a crispy texture which complements the moist cupcake and gooey chips.
Very nice. I've been told they look 'fancy.'
Pleasure.
Never Fail Cupcakes
1 1/2 cups flour
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 cup baking cocoa
1 egg
1/2 c. sour milk *
1 tsp. vanilla
1/2 cup hot water, tap is fine
1 tsp. oil
*If you don't have sour milk - and really, who does? - you can use buttermilk or sour your own milk by placing 1 1/2 tsp. apple cider, white, or rice vinegar into a 1/2 cup measuring cup. Fill to 1/2 measurement with regular milk and let sit for five minutes. Voila! Sour milk!
Beat all at once in mixer.
Place into buttered or sprayed muffin tin. (Can use chocolate chip/raw sugar method mentioned above, or add nuts, or anything you like, or bake plain.)
Bake at 375 degree oven for 20 minutes.
Remove from pan immediately to wire rack to cool. I use a fork or spoon to gently lift them out.
Can serve them split underneath good ice cream (homemade is best!), or cool a little then sprinkle with powdered sugar, or just cool and eat as is.
Makes 12 cupcakes.
2 comments:
None of us really cares for frosting so these will be perfect for us! Thanks for the recipe!
Let me know if you guys like them, Tshs. Mine are always greeted with great approval.
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