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Basic Chocolate Cupcakes

 
One serving costs about $0.31

$0.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert American
spoonacular Score:10%

Spoonacular Score: 10%

 

Basic Chocolate Cupcakes might be just the American recipe you are searching for. This recipe serves 12 and costs 31 cents per serving. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 185 calories. It is brought to you by Foodista. It works well as a very reasonably priced dessert. From preparation to the plate, this recipe takes roughly roughly 45 minutes. 1 person has tried and liked this recipe. Head to the store and pick up coffee, vanillan extract, canolan oil, and a few other things to make it today. With a spoonacular score of 9%, this dish is very bad (but still fixable). Basic Vanilla Cupcakes, Basic Carrot Cupcakes, and Basic White Cupcakes are very similar to this recipe.

Chocolate Cupcake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups coffee
coffee
2 oz
2 oz semisweet chocolate
semisweet chocolate
1
1  egg
egg
0.5 cups
0.5 cups sour cream
sour cream
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
0.25 cups
0.25 cups canola oil
canola oil
0.5 cups
0.5 cups flour
flour
0.5 tsps
0.5 tsps baking soda
baking soda
0.25 tsps
0.25 tsps baking powder
baking powder
0.25 tsps
0.25 tsps salt
salt
0.5 cups
0.5 cups unsweetened cocoa powder
unsweetened cocoa powder
1 cup
1 cup granulated sugar
granulated sugar
0.5 cups coffee
0.5 cups
coffee
2 oz semisweet chocolate
2 oz
semisweet chocolate
1  egg
1
egg
0.5 cups sour cream
0.5 cups
sour cream
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
0.25 cups canola oil
0.25 cups
canola oil
0.5 cups flour
0.5 cups
flour
0.5 tsps baking soda
0.5 tsps
baking soda
0.25 tsps baking powder
0.25 tsps
baking powder
0.25 tsps salt
0.25 tsps
salt
0.5 cups unsweetened cocoa powder
0.5 cups
unsweetened cocoa powder
1 cup granulated sugar
1 cup
granulated sugar

Equipment

hand mixer
hand mixer
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven
hand mixer
hand mixer
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven


Instructions

Preheat your oven to 325F. Start by pouring hot brewed coffee over an ounce of chopped semisweet chocolate. This process of adding a hot liquid to chocolate in order to melt it, is called blooming. It completely enhances the strength of chocolate flavor in your baked good. And despite the fact that youre using coffee, no coffee flavor will be detectable in the finished product, it just intensifies the cocoa. Allow the coffee and chocolate to stand for a minute, then stir until the chocolate has melted completely and the mixture is smooth. Set the chocolate aside. In a standing mixer, or using a hand-held electric mixer, beat your egg until it is opaque and a bit frothy, about 30 seconds. Add in the sour cream, oil, and vanilla. Mix well. Now stream in your chocolate and beat until all ingredients are well combined. In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add it to your wet ingredients and mix just until combined. Divide the batter evenly among a paper-lined muffin tin. You do not need to coat the paper liners with nonstick cooking spray before filling. Bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Let them cool in the pan set atop a wire rack for 15 minutes beforeremoving to cool completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.31
Ingredient
½ cups coffee
2 ounces semisweet chocolate
1 egg
½ cups sour cream
½ teaspoons vanilla extract
¼ cups canola oil
½ cups flour
½ cups unsweetened cocoa powder
1 cup granulated sugar
Price
$0.06
$1.28
$0.24
$0.78
$0.15
$0.15
$0.08
$0.69
$0.28
$3.71

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
184 Calories
2g Protein
9g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
184
9%

Fat
9g
14%

  Saturated Fat
2g
18%

Carbohydrates
25g
9%

  Sugar
18g
21%

Cholesterol
18mg
6%

Sodium
108mg
5%

Caffeine
16mg
5%

Get Enough Of These
Protein
2g
4%

Manganese
0.24mg
12%

Copper
0.21mg
10%

Magnesium
29mg
7%

Phosphorus
68mg
7%

Fiber
1g
7%

Iron
1mg
6%

Vitamin E
0.93mg
6%

Selenium
4µg
6%

Vitamin B2
0.08mg
5%

Vitamin K
3µg
4%

Vitamin B1
0.05mg
3%

Potassium
119mg
3%

Folate
13µg
3%

Zinc
0.49mg
3%

Calcium
24mg
2%

Vitamin B3
0.46mg
2%

Vitamin A
81IU
2%

Vitamin B5
0.16mg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need

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