![]() ![]() Transfer to a cooling rack, and let cool completely before frosting. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Then add the melted chocolate and stir some more. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. ![]() In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350☏. “Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. ![]()
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