Chocolate Buttermilk Cupcakes
Cupcakes were invented in the U.S. and gained popularity in the 19th century as a kitchen revolution of sorts, with their shorter baking times and use of volume measurements instead of weight.
Ingredients
1 3/4 cups all-purpose flour
3/4 cups Dutch-processed cocoa
1 1/2 tsp. baking powder
1 tsp. salt
8 oz. (2 sticks) butter, room temperature
1 3/4 cups sugar
1/4 cup light brown sugar
4 eggs, room temperature
2 Tbsp. vanilla extract
1 cup buttermilk
Your favorite buttercream or cream cheese frosting
Directions
Heat oven to 350 degrees.
Sift together flour, cocoa, baking powder and salt into a large bowl.
Cream butter and sugars until soft, light and fluffy. Beat in eggs, being careful not to over-mix them. Add vanilla.
Alternate adding the flour/cocoa mixture and buttermilk, ending with dry mix. Scrape down sides and ensure all is incorporated and smooth.
Transfer to prepared muffin tins with a rounded scoop, filling cups threequarters full. Bake for 20 to 22 minutes, until tops are slightly tacky to touch. Allow to cool before frosting.
Suggestions
The first-ever recipe for “a light cake to bake in small cups” was written in 1796 in American Cookery by Amelia Simmons. They gained popularity in the 19th century as a kitchen revolution of sorts, with their shorter baking times and use of volume measurements instead of weight. Early on, they were referred to as “number cakes” or “1234 cakes” as an easy way to remember the ingredients: 1 cup butter, 1 cup milk, 1 spoonful baking soda, 2 cups sugar, 3 cups flour, 4 eggs. Cupcakes have evolved since the 19th century, but interestingly, the core ingredient ratios in this modern recipe are surprisingly close to the original!
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