niloo
01-21-2016, 08:52 AM
ingredients :cocoa powder (unsweetened)
1/2 cup
1/2 cup
coffee (hot Costa Rican)
1 1/4 cup
1 1/4 cup
dark chocolate (chopped into small chunks so it is easy to melt)
4 ounces
4 ounces
all-purpose flour
1 1/3 cup
1 1/3 cup
baking powder
1 teaspoons
1 teaspoons
Salt
1/2 teaspoon
1/2 teaspoon
Butter (unsalted , room temperature)
1/2 cup
1/2 cup
sugar
1/2 cup
1/2 cup
Brown Sugar (light , packed)
1/2 cup
1/2 cup
eggs
2 large
2 large
vanilla extract
2 teaspoons
http://www.sooran.com/public/images/upload/4827
Directions.
1. Preheat the oven to 375 degrees F and begin brewing enough coffee to make 1 1/4 cups plus a cup for you to enjoy. While the coffee is brewing, place cupcake liners into a cupcake pan and set aside.
2. In a bowl, combine the hot coffee, unsweetened cocoa powder and the dark chocolate, then set aside.
3. Sift the flour, baking powder and salt into a large bowl and stir to combine, then set aside.
4. In another large bowl, use a hand mixer (or stand mixer) to cream the butter, about 1 minute. Add the white and brown sugar to the butter and continue to cream the mixture for another 2-3 minutes or until lighter in color and fluffy. Add the first egg to the butter mixture, mix until combined then repeat with the second egg. Finally, add the vanilla extract and mix to combine.
5. Add 1/3 of the flour mixture at a time to the butter mixture and mix until just combined. Carefully fold the chocolate mixture into the batter until just combined (use a silicon spatula/spoonula). Use a regular sized ice cream scoop to scoop the batter into the pan. Bake in the oven for 16 �" 20 minutes until springy to the touch and a toothpick can be inserted and come out clean.
1/2 cup
1/2 cup
coffee (hot Costa Rican)
1 1/4 cup
1 1/4 cup
dark chocolate (chopped into small chunks so it is easy to melt)
4 ounces
4 ounces
all-purpose flour
1 1/3 cup
1 1/3 cup
baking powder
1 teaspoons
1 teaspoons
Salt
1/2 teaspoon
1/2 teaspoon
Butter (unsalted , room temperature)
1/2 cup
1/2 cup
sugar
1/2 cup
1/2 cup
Brown Sugar (light , packed)
1/2 cup
1/2 cup
eggs
2 large
2 large
vanilla extract
2 teaspoons
http://www.sooran.com/public/images/upload/4827
Directions.
1. Preheat the oven to 375 degrees F and begin brewing enough coffee to make 1 1/4 cups plus a cup for you to enjoy. While the coffee is brewing, place cupcake liners into a cupcake pan and set aside.
2. In a bowl, combine the hot coffee, unsweetened cocoa powder and the dark chocolate, then set aside.
3. Sift the flour, baking powder and salt into a large bowl and stir to combine, then set aside.
4. In another large bowl, use a hand mixer (or stand mixer) to cream the butter, about 1 minute. Add the white and brown sugar to the butter and continue to cream the mixture for another 2-3 minutes or until lighter in color and fluffy. Add the first egg to the butter mixture, mix until combined then repeat with the second egg. Finally, add the vanilla extract and mix to combine.
5. Add 1/3 of the flour mixture at a time to the butter mixture and mix until just combined. Carefully fold the chocolate mixture into the batter until just combined (use a silicon spatula/spoonula). Use a regular sized ice cream scoop to scoop the batter into the pan. Bake in the oven for 16 �" 20 minutes until springy to the touch and a toothpick can be inserted and come out clean.