CHOCOLATE CUPCAKES (HIGH ALTITUDE)

Chocolate Cupcakes (High Altitude) image

Number Of Ingredients 12

6 tablespoons Hershey's Cocoa powder
3/4 cup all-purpose flour, plus 3 tablespoons
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup Sugar, minus 1 tablespoon
4 tablespoons unsalted butter
1 tablespoon canola oil
1/2 cup buttermilk or whole milk
1 large egg, lightly beaten at room temp
1 teaspoon vanilla extract
1/2 cup hot coffee or hot water

Steps:

Heat oven at 350 degrees and line cupcake tins with paper liners and set aside
Have two glass bowls ready, one for the dry ingredients and the other for the wet ingredients. I used a large Pyrex pour glass measuring cup for the wet ingredients.
First bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. After sifted in bowl, mix well with a whisk to fully incorporate all the ingredients.
Second bowl, combine the slightly beaten egg, buttermilk, butter, canola or veg oil and vanilla slightly mix with whisk.
Using a hand-held mixer slowly incorporate second bowl of wet mix into the first bowl with the dry ingredients. Beat for 3 minutes at medium speed ensuring you scrape bowl at least once.
Finally, add the hot/boiling coffee or water and beat for 1 more minute to combine, BATTER WILL BE THIN.
Fill cupcake paper liners ONLY half-way or just a tad bit more half-way NOTHING MORE and bake until toothpick or cake tester comes out clean.
Cool cakes in pan for 10 minutes and then transfer to wire rack to cool completely. Frost as desired and enjoy!