Chocolate Cupcake

You’ll Need:

1/3 c. cocoa powder
1/2 tsp. baking soda
1/2 c. boiling water
1/4 c. butter, melted
2 1/2 tbsp. vegetable or canola oil
3/4 c. + 2 tbsp. sugar
3/4 tsp. vanilla
1 egg
1 egg yolk
1/4 c. heavy cream
3/4 c. + 2 tbsp. flour

How To:

Preheat the oven to 350F.  Line muffin pan with paper muffin cups.

In a large heat-proof mixing bowl, whisk together cocoa powder and baking soda.  Carefully pour in boiling water and whisk until bubbling subsides and mixture is well-blended.  Allow to cool for 5 minutes.

Meanwhile, in a separate large mixing bowl, blend together melted butter, vegetable oil, sugar, and vanilla until well-combined.  Stir in the egg and egg yolk, mixing until just combined, about 30 seconds.  Blend in lukewarm cocoa mixture then blend in heavy cream.  Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.

Divide batter among 12 cupcake tins and bake until toothpick comes out clean, about 19-21 minutes.  Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool.

Cool completely then frost.  Store in an airtight container.

Makes: 12 servings
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 21 minutes
Calories: 182 + frosting

Adapted from CookingClassy.