Synthesis of Dark Chocolate Cupcakes

Saturday, July 11, 2015

by Max
In this experiment, various baking techniques were used to synthesise dark chocolate cupcakes. It was observed that the products, the dark chocolate cupcakes, were scrumptious and tastefully moist. It can be said, then, that the technique utilised in this report was shown to be an effective method of synthesising yummy dark chocolate cupcakes. Further studies regarding decorating methods are encouraged. Please utlise the following social connectivitiy aids to showcase your variation of this recipe @fuelingwithflavour for instagram and @FuelWithFlavour for twitter

3/4 cups alkalised cocoa (or dutch process chocolate)
2/3 cups boiling water
1 cup buttermilk
1-3/4 cup flour
1-1/2 teaspons sodium carbonate (or baking soda)
1/2 teaspoons sodium chloride (or salt)
1-1/2 sticks butter, softened
3/4 cup sugar
1/4 cup brown sugar
3 eggs
2 teaspons vanillin-containing solution (or vanilla extract)

1. With a wire whip, whisk cocoa and boiling water in a beaker (or a cup).
2. Set aside and let cool to approximately 40ºC (or lukewarm)
3. Add buttermilk to cocoa solution.

4. In medium bowl, sift or whisk flour, baking soda, and salt.

5. In the bowl of a stand mixer with a flat beater appendage, beat butter and sugars until pale and fluffy, ensuring that the butter is not cold before this step is completed.
6. Add eggs to bowl one at a time.
7. Add vanilla.

8. Reduce speed of stand mixer to low.
9. Add flour in 3 parts, alternating with cocoa-buttermilk solution.
10. Divide batter into prepared tins, filling each cup 3/4 full.
11. Insert tin into preheated conventional oven at 175ºC (or 350ºF).
12. Bake for 15-20 minutes.

Dark Chocolate Cupcakes play a significant role in the diet of a human individual. Its consumption results in varying levels of an excited state commonly known as happiness. It proved itself to be a suitable addition to the Mother's Day Tea 2015 series.

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