Other than measuring the dry ingredients, these cupcakes are every bit as easy to make as a boxed cake mix. Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago, I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour’s lower protein content without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use 2 full cups of cake flour instead of the All-purpose flour and cornstarch called for in the recipe. If you only have All-purpose flour on hand, it will create a delicious end result. If you don’t have buttermilk on hand, I have included instructions for mixing milk and vinegar as a substitute. The vinegar will add acidity to the milk and it will create a good substitute for buttermilk.I originally created this recipe to incorporate the recipe I shared with you last summer. It adds chocolate flavor and a velvety smooth texture to the batter. You can use a store-bought brand of hot fudge sauce or simply warm up two tablespoons of heavy cream or half and half, add a few tablespoons of chocolate chips or chopped chocolate, and stir them together until they are smooth. Basically, you’ll make a bit of chocolate ganache and use it to replace the hot fudge. It will bake up just as deliciously. In a pinch, you could even use a bit of chocolate frosting straight from a container you purchased from the store. If you have something thick, chocolatey, and fluid/smooth enough to mix into the batter, go for it. A global pandemic is no time to be a recipe purist.
Author: Jennifer from 1840 Farm
Ingredients
6Tablespoonshot fudge sauce, warmed slightly (see note above for substitutions)
½cupunsweetened cocoa powder
¾cupbuttermilk
1Tablespoonvanilla extract
1cupsugar
3large eggs
¼cupneutral flavored oil(I like to use safflower)
1 ½cupsAll-purpose flour
¼cupcornstarch
1Tablespoonbaking powder
½teaspoonsalt
Instructions
Prepare the oven and cupcake tins:
Position the racks in your oven to the top and bottom third of the oven. Preheat the oven to 350 degrees Fahrenheit.
Line 12-15 cupcake tins with paper or reusable liners. In a pinch, you can also use squares of parchment paper as liners. I cut 5” squares from a sheet of parchment for this batch of cupcakes. I pressed each square down into the compartments of the cupcake tin, pressing the bottom flat and creasing the sides to form to the shape of the cupcake pan.
Prepare the batter:
In a large microwave safe bowl, warm the hot fudge slightly to make it easier to stir. I usually microwave for 10 seconds. It does not need to be very hot, just warm enough to be able to be stirred easily. Add the cocoa powder, buttermilk, and vanilla extract to the hot fudge and stir until smooth.
Add the sugar, eggs, and oil to the bowl and stir until completely smooth. Add the flour, cornstarch, baking powder, and salt to the bowl and stir until smooth.
Transfer the batter to the prepared cupcake liners, filling them 2/3 full. Transfer the cupcakes to the preheated oven. Bake for 20 – 25 minutes, rotating halfway through the baking time. The cupcakes are done when a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.
Remove the cupcakes from the oven to a wire rack to cool. After 10-15 minutes, remove the cupcakes from the pan to a wire rack to cool completely. Cupcakes can be stored in an airtight container for several days at room temperature.