Chocolate Cupcakes

Chocolate Cupcakes


Hey guys, today I’m making chocolate cupcakes. So, I’m gonna start with three cups of hot water. And, it doesn’t have to be boiling hot. It just
has to be out of your tap as hot as it’ll go. I’m gonna stir this together, until the…and, then, let it
sit, while the cocoa powder dissolves. I have two
cups of cocoa powder and three cups of hot water. And, now that we’ve mixed it, it gets to sit. And, while that dissolves, I’m gonna
put our dry ingredients together. I have six cups of all-purpose flour,
four teaspoons of baking soda,… a teaspoon of baking powder… and three teaspoons of salt. Let me make note. This is triple the recipe. I happen to need a whole lot of cupcakes. So, this is
not your normal…If you’re just making cupcakes for
the kids, cut this recipe into 1/3 of what I’m making. Okay. And, now we’re gonna head over to the mixer. Okay. So, at the mixer I have two
and a quarter cups of shortening. And, we’re gonna let this…I’m gonna beat it for a little
bit, just to make sure it’s all the right…the same texture.
There aren’t any clumps of it stuck in the middle. And, now I’m going to add four and a half cups of sugar. And, I’m going to start on low, work my way
up and beat this for about four minutes,… so that the sugar and the shortening
are light and fluffy together. Four minutes. Our shortening and our sugar is light and fluffy. So, now we’re going to add three teaspoons of vanilla… and six eggs. Just remember, this is triple what you normally
need. This should make six dozen cupcakes. We’re gonna incorporate that. And then, we’re
going to beat those together for another two
minutes, just to make sure that eggs get fully
incorporated into the shortening and sugar mixture. Eggs and vanilla: fully incorporated. So, now we’re going to, by thirds, put in the dry mixture. And, I put in a third of the dry mixture and, then,
half of that cocoa powder water mixture and,
then, a third of the dry mixture and, then, half
and, then, follow up with the final third. Cocoa mixture. More flour. The last of the chocolate mixture. Alright. And, the last of our flour mixture. We’re gonna incorporate that and, then, go back
to the table to pour it into our cupcake liners. So, our cupcake batter is done in the mixer. And, now, if you’ve watched this for any length of time,… or any other videos, you know that I’m going to stir
everything, to make sure that whatever my mixer
paddle didn’t get at the bottom of the mixer… I can incorporate, now, by hand. If you can see, there are streaks of the shortening and
sugar that didn’t get incorporated with the chocolate. Alright. Now that that’s done… I have my scoop. It’s a cookie scoop. And, I just fill it. A little overflowing, because we like that.
And, drop it right into my lined muffin tin. So, I’m going to put these in the oven. I’m going to
do two trade at a time, cuz I got a lot to get done. And then, they’re gonna bake for about 20/22 minutes. And, the way that you know a cupcake is done…when
you touch the top of it, if it springs back, it’s perfect. If you touch it and it deflates, it’s not ready. If you touch it and it doesn’t move, it’s overdone. And, if you need a tip on how
to salvage overdone cupcakes,… I and your woman. Cut out the middles and put a filling inside. No one
will ever know that the cupcake, itself, is overdone. And, there we go. These are gonna
go in the oven for 22 minutes. Our chocolate cupcakes, 20 minutes in the oven;
and, they are good to go. See how it springs back
up when you touch it? That’s a done cupcake.

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