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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:15%

Spoonacular Score: 15%

 

Basic Chocolate Cupcakes requires approximately 45 minutes from start to finish. This dessert has 185 calories, 2g of protein, and 9g of fat per serving. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. A mixture of canolan oil, baking soda, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine. With a spoonacular score of 14%, this dish is rather bad. If you like this recipe, you might also like recipes such as Basic Pumpkin Cupcakes, Basic White Cupcakes, and Basic Vanilla Cupcakes.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Chocolate Cupcake. 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cup
0.5 cup coffee
coffee
2 ounces
2 ounces semisweet chocolate
semisweet chocolate
1
1  egg
egg
0.5 cup
0.5 cup sour cream
sour cream
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
0.25 cup
0.25 cup canola oil
canola oil
0.5 cup
0.5 cup 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 cup
0.5 cup unsweetened cocoa powder
unsweetened cocoa powder
1 cup
1 cup granulated sugar
granulated sugar
0.5 cup coffee
0.5 cup
coffee
2 ounces semisweet chocolate
2 ounces
semisweet chocolate
1  egg
1
egg
0.5 cup sour cream
0.5 cup
sour cream
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
0.25 cup canola oil
0.25 cup
canola oil
0.5 cup flour
0.5 cup
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 cup unsweetened cocoa powder
0.5 cup
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
oven
oven
blender
blender
whisk
whisk
bowl
bowl
hand mixer
hand mixer
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
oven
oven
blender
blender
whisk
whisk
bowl
bowl


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

Nutritional Information

Quickview
184 Calories
2g Protein
9g Total Fat
25g Carbs
0% Health Score
Limit These
Calories
184k
9%

Fat
9g
14%

  Saturated Fat
2g
17%

Carbohydrates
25g
9%

  Sugar
18g
21%

Cholesterol
19mg
7%

Sodium
112mg
5%

Caffeine
16mg
5%

Get Enough Of These
Protein
2g
4%

Manganese
0.24mg
12%

Copper
0.21mg
10%

Fiber
1g
7%

Magnesium
29mg
7%

Iron
1mg
6%

Vitamin E
0.93mg
6%

Phosphorus
60mg
6%

Selenium
4µg
6%

Vitamin B2
0.08mg
5%

Vitamin K
3µg
4%

Vitamin B1
0.05mg
3%

Folate
13µg
3%

Zinc
0.49mg
3%

Potassium
109mg
3%

Calcium
25mg
3%

Vitamin B3
0.46mg
2%

Vitamin A
81IU
2%

Vitamin B5
0.16mg
2%

Vitamin B12
0.06µg
1%

covered percent of daily need

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