I'll admit it. I love funfetti. It's not even an ironic love of the product. It's so easy, you get consistent results, and you have melted sprinkles in the batter. How cool is that?
Alas, the name of the blog is not, "A Year From Boxes," so there will be no funfetti in this recipe. I didn't even have the forethought to include sprinkles in. Maybe next time. In the mean time, lets do the ingredient shot.
Standard fare, as usual. It does require either cocoa powder, or melted chocolate. Really your choice. Interestingly, for all the cupcake recipes out there, I started this recipe using the basic Ruhlmanian Ratio for sponge cake: 1 part (by weight) each of butter, flour, sugar and egg. I honed in on 4 ounces for this recipe, though it left me a cupcake or two short. That's about 1 cup of flour, 1 stick of butter, 1/2 cup of sugar and two large eggs. I threw in 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of vanilla, and 1/2 teaspoon of salt, too. I also had to use about 1/2 a cup of milk (amusingly, also 4 ounces, but your milage may vary with how much milk you have to add).
That was a link to the post about chocolate chip cookies that goes into more detail about creaming butter and sugar. There's no real need to rehash that here. Beat in the eggs one at a time. Giving them a good minute between eggs and before mixing in anything else. Add in the vanilla.
Mix up the flour, baking powder, cocoa powder and salt in a separate bowl.
While continuing to beat the batter, mix in the flour mixture.
If the batter looks too dry, add in some milk. As I mentioned above. I used about 1/2 a cup in the batter when all was said and done. This is one of those judgment calls that you get more used to the more you bake. Remember the worst thing that happens is you add in a little more flour, or toss the batter and start over.
Pour or spoon the batter into baking cups and bake at 375F for 15-17 minutes until it passes the toothpick test.
Let cool, top them with icing (next week), and serve.
1 cup of flour
1 stick of butter
1/2 cup of sugar
1/2 cup cocoa powder
2 large eggs
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1/2 cup milk
1. Preheat the oven to 375, prep a muffin pan with baking cups.
2. Cream the butter and sugar.
3. In a separate bowl, mix the flour, baking powder, cocoa, and salt.
4. Beat in the eggs, one at a time, leaving one minute between additions.
5. Add the vanilla.
6. Mix in the flour mixture. Adding the milk as needed to keep the batter soft.
7. Pour the batter into the baking cup and bake for 15-17 minutes, or until a toothpick comes out dry.
8. Let cool, top with icing, and serve.