Name: Stenciled Chocolate Cupcakes
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 3/4 c. unsweetened Dutch-process cocoa powder; 1 1/2 c. sugar; 1 1/2 tsp. baking soda; 3/4 tsp. baking powder; 3/4 tsp. salt; 2 large eggs; 3/4 c. warm water; 3/4 c. buttermilk; 3 tbsp. vegetable oil (such as safflower); 1 tbsp. pure vanilla extract; confectioners' sugar

Servings: 4 persons

1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. warm water
3/4 c. buttermilk
3 tbsp. vegetable oil (such as safflower)
1 tbsp. pure vanilla extract
confectioners' sugar

1
Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners.
2
Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
3
Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes.
4
Divide batter evenly among prepared muffin tins.
5
Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes.
6
Let cool in tins on wire racks.
7
Before serving, place a stencil atop each cupcake, and dust with confectioners' sugar.
8
Carefully remove stencil.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stenciled Chocolate Cupcakes

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