Chocolate Cupcakes High Altitude Recipe 395 Food

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

CHOCOLATE CUPCAKES (HIGH ALTITUDE) RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees and line a cupcake pan with liners. In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes. Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition. Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

CHOCOLATE CUPCAKES (HIGH ALTITUDE)

Steps:

• Heat oven at 350 degrees and line cupcake tins with paper liners and set aside
• Have two glass bowls ready, one for the dry ingredients and the other for the wet ingredients. I used a large Pyrex pour glass measuring cup for the wet ingredients.
• First bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. After sifted in bowl, mix well with a whisk to fully incorporate all the ingredients.
• Second bowl, combine the slightly beaten egg, buttermilk, butter, canola or veg oil and vanilla slightly mix with whisk.
• Using a hand-held mixer slowly incorporate second bowl of wet mix into the first bowl with the dry ingredients. Beat for 3 minutes at medium speed ensuring you scrape bowl at least once.
• Finally, add the hot/boiling coffee or water and beat for 1 more minute to combine, BATTER WILL BE THIN.
• Fill cupcake paper liners ONLY half-way or just a tad bit more half-way NOTHING MORE and bake until toothpick or cake tester comes out clean.
• Cool cakes in pan for 10 minutes and then transfer to wire rack to cool completely. Frost as desired and enjoy!

GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)

Steps:

• Preheat oven to 375 degrees F.
• Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
• In a double boiler melt the chocolate with the water over simmering water. Let cool.
• In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
• In a measuring cup dissolve the baking soda in the buttermilk.
• In a bowl sift flour and salt together.
• Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
• With a rubber scraper or whisk fold in beaten egg whites.
• Pour batter into prepared pans.
• Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
• Fill and frost with frosting (use your favorite or the following recipe).
• To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.