Comments

  9. Ashley Alvarado

    I thought my Wi-Fi connection was bad… and then I realized they had edited the video like this. Only me? Ight, sorry. Bye

  16. Dragana

    1 tsp (5 mL) white vinegar
    ½ cup milk (125 mL)
    1 cup (250 mL) flour
    1 ¼ cups (310 mL) sugar
    ⅓ cup (80 mL) unsweetened Dutch process cocoa powder
    ½ tsp (3 mL) baking soda
    ¼ tsp (1.25 mL) baking powder
    1 tsp (5 mL) vanilla extract
    ¼ tsp (1.25 mL) salt
    2 large eggs
    ½ cup (125 mL) vegetable oil
    1 bar (100 g) Lindt Excellence 78% Cacao Dark Chocolate, chopped
    FROSTING

    1 bar (100 g) Lindt Excellence 85% Cacao Dark Chocolate, chopped
    3 sticks of unsalted butter (125 g each), room temperature
    5-6 cups (250 mL per cup) of icing sugar, well sifted
    ½ cup (125 mL) heavy cream, room temperature
    Steps

    Cupcakes

    Preheat oven to 350°F (180°C). Add 1 tsp (5 mL) of white vinegar to a ½ cup (125 mL) of milk and allow to sit for 1 minute.
    Place the flour, sugar, cocoa powder, baking soda, baking powder, vanilla and salt in a bowl and blend until well incorporated. Add the eggs, milk and vinegar mixture, and vegetable oil to the bowl and mix well with a spatula until no dry bits remain.
    Add in the chopped chocolate and stir to combine, but do not overmix.
    Using paper-lined muffin tin (paper baking cups), scoop the batter evenly among the 12 units. Place the muffin tin in the oven on the centre rack and bake for approximately 20-25 minutes or until the cake bounces back when you touch it gently (oven temperatures vary so the best way to test doneness is when a cake springs back when touched). Let cool completely before frosting.
    Frosting

    Melt chocolate. Set aside.
    Place the butter in the bowl of a kitchen stand mixer and, using the paddle attachment, mix on medium speed for 5 minutes or until creamy. Add in ½ cup of sugar at a time alternating with a tablespoon of the heavy cream.
    Once all is incorporated add in the melted and cooled chocolate and blend for an additional 3-4 minutes on medium. If the frosting is too soft to pipe add a little bit more sugar. If it is too heavy, add a bit more cream. (Weather and indoor temperature can affect the consistency of the frosting.)
    To frost the cupcakes, either use a soup spoon and dollop on a heaping portion using the back of the spoon to make a swirl, or, using a rubber spatula, place all the frosting into a piping bag with your preferred tip and pipe frosting directly onto the 12 cakes. Keeps for 4 days in a tightly sealed container.

  23. Alanoud Alkahili

    لو سمحت وايد حلو من يوم اشوفها باسوي لكم لوق يعني وايد باي مع السلامه قرون هذا لازم يروح يارب يارب يارب يروح اوكي

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