This recipe is long overdue to both Katie and her wonderful parents, who have been so supportive of Cook for Love. The cupcakes are super moist, very chocolatey, and egg-free so quite low in phe. Oh, and for a change, they are REALLY easy to make! Remember that if you substitute any other cocoa for the Ghiradelli to adjust the phe. For the chocolate lovers out there, the chocolate ganache icing is a simple yet decadent topping that is to die for.
Katie’s Chocolate Cupcakes
This recipe is long overdue to both Katie and her wonderful parents, who have been so supportive of Cook for Love. The cupcakes are super moist, very chocolatey, and egg-free so quite low in phe. Oh, and for a change, they are REALLY easy to make! Remember that if you substitute any other cocoa for the Ghiradelli to adjust the phe. For the chocolate lovers out there, the chocolate ganache icing is a simple yet decadent topping that is to die for.
Nutrition
Ingredients
Method
- Add Ghiradelli cocoa to hot coffee, let cool to room temperature. Preheat oven to 350 degrees. Grease two 9 inch cake pans or line two cupcake pans.
- Sift baking mix, pudding, salt, sugar and baking soda into a large bowl
- Combine cooled coffee/chocolate mix with oil, and vanilla.
- Add the liquids to the dry ingredients. Mix on medium-high for 3 minutes, scraping down the sides bowl once or twice.
- Add vinegar and mix briefly (10 seconds) and quickly pour into prepared pans. (Remember the chemical reaction with baking soda and vinegar – which is what causes the cake to rise – is quick so it needs to get in the oven as fast as possible.)
- Bake for 20 minutes for cupcakes (25 to 30 min for cake). Place pan on a cooling rack and allow to cool in the pan for 10 minutes. Cool to room temperature before icing.
Notes
1. If you cannot get Ghirardelli Sweet Ground Cocoa, replace it with 22 gm (4 1/2 Tablespoons) pure cocoa + 120 gm (1/2 cup + 2 Tablespoons) sugar
2. This recipe can be easily converted to a cake. Just monitor you baking time based on the size of the baking dish — check the center with a toothpick to guide when the center is finished. It’s delicious with the Chocolate Ganache! Reader Q&A:
Q: I can’t find this cocoa in stores. Only on amazon and my sons birthday party is on Friday. Where do you think they sell them other than amazon? Can I substitute with another cocoa? A: Ghirardelli is lower than pure cocoa simply because it contains sugar. If you take the total phe content from the Ghirardelli cocoa in the recipe (246mg in 3/4 cup) and divide it by the mg/gm of pure cocoa (13), you get 18 gm of cocoa. So if you went with 18 gm pure cocoa + 100 gm sugar I think it would work.
Brenda
Q: Is the “baking mix” the one you make or is it one you can buy from Cambrooke? A: My recipes are always CFL’s homemade baking mix.
Brenda
Q: Cupcakes tasted delicious but stuck to cupcake liners. So couldn’t peel off had to cut around. Do you know why ? Only thing I did differently was use cambrooke baking mix A: Cupcake liners tend to stick if the baked good is not moist enough or if the sugar caramelizes and sticks to the liner. I do not have this problem when I make them, so I am guessing substituting cambrooke mix — which has different ingredients — might be the issue. If you want to continue to use cambrooke mix then I suggest you lightly spray the liner with oil.
Brenda
Q: How does this turn out for a quarter sheet cake? A: really well
Q: I remade the receipe with cook for love baking mix. NO Sticking !!! They were perfect. Thank you ! A: perfect!
Q: I don’t have any chocolate pudding. I’m wondering if it would still turn out with vanilla? I’m sure it wouldn’t be as chocolatey. A: Yes, add an extra tablespoon of the cocoa and it will be fine.
Q: Maybe this is a silly question, but has anyone noticed a high caffeine content in the cupcakes from the amount of coffee used? A: You can use decaf if you are concerned. — Brenda
2. This recipe can be easily converted to a cake. Just monitor you baking time based on the size of the baking dish — check the center with a toothpick to guide when the center is finished. It’s delicious with the Chocolate Ganache! Reader Q&A:
Q: I can’t find this cocoa in stores. Only on amazon and my sons birthday party is on Friday. Where do you think they sell them other than amazon? Can I substitute with another cocoa? A: Ghirardelli is lower than pure cocoa simply because it contains sugar. If you take the total phe content from the Ghirardelli cocoa in the recipe (246mg in 3/4 cup) and divide it by the mg/gm of pure cocoa (13), you get 18 gm of cocoa. So if you went with 18 gm pure cocoa + 100 gm sugar I think it would work.
Brenda
Q: Is the “baking mix” the one you make or is it one you can buy from Cambrooke? A: My recipes are always CFL’s homemade baking mix.
Brenda
Q: Cupcakes tasted delicious but stuck to cupcake liners. So couldn’t peel off had to cut around. Do you know why ? Only thing I did differently was use cambrooke baking mix A: Cupcake liners tend to stick if the baked good is not moist enough or if the sugar caramelizes and sticks to the liner. I do not have this problem when I make them, so I am guessing substituting cambrooke mix — which has different ingredients — might be the issue. If you want to continue to use cambrooke mix then I suggest you lightly spray the liner with oil.
Brenda
Q: How does this turn out for a quarter sheet cake? A: really well
Q: I remade the receipe with cook for love baking mix. NO Sticking !!! They were perfect. Thank you ! A: perfect!
Q: I don’t have any chocolate pudding. I’m wondering if it would still turn out with vanilla? I’m sure it wouldn’t be as chocolatey. A: Yes, add an extra tablespoon of the cocoa and it will be fine.
Q: Maybe this is a silly question, but has anyone noticed a high caffeine content in the cupcakes from the amount of coffee used? A: You can use decaf if you are concerned. — Brenda
