Small Batch Chocolate Cupcakes

Small Batch Chocolate Cupcakes. Spoon the batter into the prepared muffin tin, filling each about ½ - ⅔ full. With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.

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Add the egg and mix until it's fully combined and then add the milk and sour cream. To make the frosting, in a medium bowl, combine powdered sugar, butter, beet puree, and salt. Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl.

Divide the batter between the twelve muffin cups.

With the mixer on low, gradually add the powdered sugar, a little at a time until thoroughly combined.

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Add the flour mixture to the butter mixture, as well as the maple syrup, oil, and vanilla. In a medium bowl, stir together the water, vegetable oil, vanilla extract, and vinegar. In a small bowl, whisk together the flour, cocoa or cacao powder, baking powder, and salt.

Judul: Small Batch Chocolate Cupcakes
Rating: 100% based on 788 ratings. 5 user reviews.
Arleen Butler

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