Imagine sinking your teeth into a perfectly moist, decadent chocolate cupcake that melts in your mouth and transports you to dessert paradise. These Sara Lee-inspired chocolate cupcakes are not just a treat; they're an experience that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cupcakes promise to deliver rich, chocolatey bliss in every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Ensure the liners are evenly spaced for consistent baking.
- In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Tap the muffin tin gently on the counter to release any air bubbles and ensure even distribution of batter.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake - it should come out clean or with just a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Optional: Once cooled, frost with chocolate buttercream or your favorite frosting, and decorate as desired.
Tips
- Room Temperature is Key: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Use Fresh Ingredients: Check the expiration dates on your baking powder and cocoa powder to ensure maximum flavor and rising power.
- Uniform Baking: Use an ice cream scoop for consistent cupcake sizes and even baking.
- Cooling Matters: Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days to maintain moisture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
