Chocolate Cupcakes With Oil and Cocoa: Why Hot Coffee or Water Makes Them Better
A thin, pourable batter of cocoa, oil and hot liquid bakes into a dark, soft cupcake that stays moist for days. Here is the standard ratio and the science behind it.
Tag: cocoa
Double Chocolate Muffins: Natural vs. Dutch-Process Cocoa and How Leavening Changes
Cocoa is not just flavor: natural cocoa is acidic and Dutch-process is not, which changes how the muffins rise. Here is a standard recipe that works with either.