Bake 20-25 minutes or until toothpick inserted in center comes out with a few moist crumbs. (Mine took exactly 20 minutes.)
*Different cocoas will produce very different flavors. I used my favorite is Double Dutch Dark Cocoa I noted in the ingredient list that the cocoa does not have to be dutched, you can use your favorite cocoa. However, if you want a dark chocolate cupcake, use a dark cocoa.
*This recipe is a half recipe which is why the water measurement is odd. You can easily double this to make 24 cupcakes or an 8" two layer cake.
*If you make the Chocolate Whipped Cream Cream Cheese Frosting to top these 12 cupcakes, you'll only need a half recipe of the frosting.
*Because I frosted my cupcakes with the Chocolate Whipped Cream Cream Cheese Frosting, they needed to be stored in the refrigerator. I kept them in a covered container and brought them out about 30 minutes before serving to come closer to room temperature.
Cupcake recipe adapted from King Arthur Flour
Frosting recipe from The Merchant Baker
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