Chocolate Cupcakes
Chocolate Cupcakes
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Chocolate Cupcakes

30 MIN
22 MIN
1 H
16 cupcakes, approximately





  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 16 muffin cups with paper or silicone liners. Set aside.
  2. In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
  3. In another bowl over a double boiler or in the microwave oven, melt chocolate and butter. Remove bowl from the double boiler. Let cool.
  4. In a measuring cup, combine milk and vinegar. Set aside.
  5. In a bowl, beat egg and sugar until the mixture lightens. Add cooled chocolate mixture and combine well. Add dry ingredients alternately with the milk mixture until smooth.
  6. With a 60 ml (¼ cup) ice cream scoop, spoon batter into cups. Bake for about 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool on a wire rack.


  1. Place chocolate in a bowl. Set aside.
  2. In a small saucepan or in the microwave oven, bring cream and corn syrup to a boil. Pour over chocolate. Let melt for 1 minute without stirring.
  3. With a whisk or spatula, combine until smooth. Refrigerate for 45 minutes, stirring regularly, or until spreadable. Warm for a few seconds in the microwave oven, if necessary.
  4. With an offset spatula or pastry bag fitted with a plain or fluted tip, frost cooled cupcakes.


  1. Definitely missing liquid. Batter had texture of a thick frosting, had to spoon into tin - like cookies. Baked up better than expected but very dry, deeply cracked tops. Great flavour though. Ricardo (and team) please review the recipe.

  2. I think this recipe needs more liquid for a better result. I will make some of my own adjustments and see how it works out next time. For this time, it's a bit dry.

  3. The cupcake was hard and crumbly. I feel there wasn't enough liquid?? Or butter?? Not sure, but the taste is good.

  4. tres dure

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