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The Hummingbird Bakery's Chocolate Cupcakes Recipe

yield: 12 cupcakes
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Ingredients

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 1/2 tablespoons unsweetened cocoa powder
  • a scant 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • a pinch of salt
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup whole milk
  • 1 egg
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 325 (F).
  • Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
  • Whisk the milk, egg, and vanilla together in a pitcher, then slowly pour half into the flour mixture. Beat to combine, and turn the mixer up to high speed to get rid of any lumps.
  • Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth, but do not overmix.
  • Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool separately.

Notes

Recipe from The Hummingbird Bakery Cookbook
 
Hummingbird Bakery Chocolate Cupcakes, as done by me
(iPhone Camera)
Above is a picture of some Hummingbird Bakery chocolate cupcakes with vanilla buttercream frosting, as baked by me in the sea-level city of San Francisco, CA (elevation: approximately 52 ft above sea level). I made these beauties by following the recipe exactly as posted above.
But how will this recipe fare in the high-altitude environment of Denver, CO (elevation: approximately 5,280 ft above sea level)? Especially in light of the things I know now about how altitude affects the baking process? Will they be as disastrous as my initial attempt with the vanilla cupcakes recipe?
Stay tuned and find out, folks!