Chocolate cupcakes for freezing

April 13th, 2009 by justJENN

I make a lot of ice cream cupcakes. I don’t like the cake to be too hard, because you don’t want to lose a tooth for god’s sakes. These are really light and fluffy, almost too light and fluffy to eat unless you are planning to freeze them. I’ve found they make a great base cake or cupcake for an ice cream dessert.

ingredients:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups Valrhona cocoa powder
1-1/2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/2 cup coffee

Preheat the oven to 350 degrees. Prep a cupcake pan with liners.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. In the bowl of an electric mixer, combine the milk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients. With mixer still on low, add the coffee and stir just to combine.

Now these will puff up a bit, so I only fill the cups halfway full. You should get 24 cupcakes. Pour the batter into the prepped pan and bake for 35 to 40 minutes. Cool in the pans for 10 minutes, then let them cool on a wire rack.

I often cut off the tops, or hollow out the center just a touch, if I am going to top it with ice cream for ice cream cupcakes but you don’t have to do this. Once cooled, put the cupcakes in a freezer bag and freeze until you need them.