double chocolate raspberry cupcakes (vegan)
I came across this recipe a little while ago, and I've now made half batches twice.
It's based on wacky cake, which I made a version of once from a Martha Stewart recipe and wasn't too impressed with because it tasted too lean compared to my signature chocolate cake. I didn't check the ratios, but the addition or chocolate chips and raspberries really makes this recipe a keeper. They're really easy to make, too: fast and mixed by hand. I've been using frozen raspberries since I've had a bag in my freezer for ages, and it works great, just the chill will almost double the baking time.
The recipe writer says it yields 12 cupcakes plus a little extra that he suggests baking in a ramekin as a cook's treat. I've been making half batches, and did 8 cupcakes the first time, and 9 the second. I'm going to stick to 9. (Pedantic bit of research: the cups I use are at the top end of the range for standard size according to wikipedia, and baked, they are full with a bit of a dome.)
A few quantities become a bit awkward halved, but there are options:
1 1/6 cup / 1 1/4 cup minus (1 tablespoon + 1 teaspoon) / 146 g all-purpose flour
3/4 cup / 150 g sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
5/8 cup / 5 fl.oz. / scant 150 mL water
3/8 cup / 3 fl.oz. / scant 90 mL oil
1/4 teaspoon white vinegar
1 teaspoon vanilla extract
3/8 cup / heaped 1/3 cup chocolate chips
3/4 cup raspberries or more, fresh or frozen*
* reserve 3 or so nice looking raspberries per cake to garnish the tops of the cakes. This can be from the total volume, or in addition to, if you want the cakes extra fruity.
Preheat oven to 350˚F with rack at middle height. Line 9 cups of a standard muffin/cupcake pan with paper liners.
In a medium bowl, combine flour, sugar, cocoa, baking soda and salt. Alternate whisking and stirring with a spoon, scooping to the bottom to combine well and break up lumps. Or, pass through a sieve and stir for similar results.
In a second bowl, whisk together water, oil, vinegar and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture. Whisk until well combined. Add chocolate chips and raspberries, less those reserved for garnish, and stir with a spatula until well distributed.
Divide batter into paper lined cups, filling to a level about 1/2" below the top edge. Place 3 garnish raspberries on each cake, pressing into the batter just slightly.
Bake in the preheated oven for 20 minutes. Test for doneness by lightly pressing the top of the cakes. If they are done, they will feel lightly springy. You can also poke with a cake tester, but beware that melty chocolate chips could look like uncooked batter. If not done, add time in 5 minute increments, unless you used frozen raspberries, in which case you can go ahead and add a whole 15 minutes before testing again. Bottom line: springy to the touch matters more than time.
Allow to cool to a safe temp before eating.
It's based on wacky cake, which I made a version of once from a Martha Stewart recipe and wasn't too impressed with because it tasted too lean compared to my signature chocolate cake. I didn't check the ratios, but the addition or chocolate chips and raspberries really makes this recipe a keeper. They're really easy to make, too: fast and mixed by hand. I've been using frozen raspberries since I've had a bag in my freezer for ages, and it works great, just the chill will almost double the baking time.
The recipe writer says it yields 12 cupcakes plus a little extra that he suggests baking in a ramekin as a cook's treat. I've been making half batches, and did 8 cupcakes the first time, and 9 the second. I'm going to stick to 9. (Pedantic bit of research: the cups I use are at the top end of the range for standard size according to wikipedia, and baked, they are full with a bit of a dome.)
A few quantities become a bit awkward halved, but there are options:
1 1/6 cup / 1 1/4 cup minus (1 tablespoon + 1 teaspoon) / 146 g all-purpose flour
3/4 cup / 150 g sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
5/8 cup / 5 fl.oz. / scant 150 mL water
3/8 cup / 3 fl.oz. / scant 90 mL oil
1/4 teaspoon white vinegar
1 teaspoon vanilla extract
3/8 cup / heaped 1/3 cup chocolate chips
3/4 cup raspberries or more, fresh or frozen*
* reserve 3 or so nice looking raspberries per cake to garnish the tops of the cakes. This can be from the total volume, or in addition to, if you want the cakes extra fruity.
Preheat oven to 350˚F with rack at middle height. Line 9 cups of a standard muffin/cupcake pan with paper liners.
In a medium bowl, combine flour, sugar, cocoa, baking soda and salt. Alternate whisking and stirring with a spoon, scooping to the bottom to combine well and break up lumps. Or, pass through a sieve and stir for similar results.
In a second bowl, whisk together water, oil, vinegar and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture. Whisk until well combined. Add chocolate chips and raspberries, less those reserved for garnish, and stir with a spatula until well distributed.
Divide batter into paper lined cups, filling to a level about 1/2" below the top edge. Place 3 garnish raspberries on each cake, pressing into the batter just slightly.
Bake in the preheated oven for 20 minutes. Test for doneness by lightly pressing the top of the cakes. If they are done, they will feel lightly springy. You can also poke with a cake tester, but beware that melty chocolate chips could look like uncooked batter. If not done, add time in 5 minute increments, unless you used frozen raspberries, in which case you can go ahead and add a whole 15 minutes before testing again. Bottom line: springy to the touch matters more than time.
Allow to cool to a safe temp before eating.