A terrific approach to get kids interested in cooking is with these potato fries. This was used for our week-long “at-home” camp. Every day for a week, we showed the students how to prepare a different recipe.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 cup water
- ¾ cup unsalted butter
- ¾ cup canola oil
- 4 ½ ounces bittersweet chocolate, finely chopped
- 3 cups all-purpose flour
- 3 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
- Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 199 mg |
| Sugars | 28 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These were more like brownies instead of cupcakes. Followed recipe exactly. Actually burnt the first batch. The cupcake papers are stuck on the sides. Not a fan.
I followed the author’s suggestion to use a marshmallow type of frosting. I used a meringue/marshmallow frosting and put it on a low broil for approximately three minutes after the cupcake had already been cooked, and the results of the entire cupcake were fabulous. There were issues with it sticking to both silicone and paper muffin liners, so I’ll prep those next time to prevent sticking. I noticed, by the next day, they didn’t stick so much to the wax paper liners, but still stuck to the silicone liners. Also, my cooking time took a little longer, so just make sure you check it while the time is up and add minutes as needed. Also, do not overfill any more than the recipe author stated. This reminded me of a certain cream filled cupcake that is store bought, but better. The marshmallow frosting is definitely the way to go with this. Overall, very good!