Salted Chocolate Cupcakes

Name: Salted Chocolate Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 300 g all-purpose flour; 200 g unsalted butter; 400 g granulated sugar; 150 g brown sugar; 4 null large eggs; 20 mL vanilla extract; 200 g unsweetened cocoa powder; 10 g salted sea salt; 400 g semi-sweet chocolate chips; 10 g all-purpose baking powder; 5 g baking soda; 250 mL unsalted milk; 100 mL unsalted butter, melted

Prep: 20 minsCook: 25 mins

Prep

20 mins

Cook

25 mins

Servings

Difficulty

Easy

Gluten-FreeVegan

(0)

Ingredients

Servings:

300 gall-purpose flour(null)
200 gunsalted butter(softened)
400 ggranulated sugar(null)
150 gbrown sugar(null)
4 nulllarge eggs(null)
20 mLvanilla extract(null)
200 gunsweetened cocoa powder(null)
10 gsalted sea salt(flaky, crushed)
400 gsemi-sweet chocolate chips(null)
10 gall-purpose baking powder(null)
5 gbaking soda(null)
250 mLunsalted milk(full-fat)
100 mLunsalted butter, melted(null)

Instructions

1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
Tip: Don't forget to grease the liners!
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
3
In a large bowl, use an electric mixer to beat together butter and sugars until light and fluffy, about 2 minutes.
Tip: Don't overbeat!
4
Add eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
5
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Temper the chocolate for a smooth finish.
6
Add the melted chocolate to the wet ingredients and stir until combined.
Tip: Don't overmix!
7
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Tip: Don't overmix!
8
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill each cup about 3/4 of the way full.
9
Sprinkle flaky sea salt on top of each cupcake before baking.
Tip: The salt will caramelize in the oven, adding a nice crunch to the top.
10
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Keep an eye on the cupcakes, as they can burn quickly!

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