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Ingredients
Chocolate Cupcakes:
-1 cup (132g) all purpose flour
-1/2 cup (100g) dark brown sugar, packed
-1/2 cup (100g) granulated sugar
-1/2 cup (50g) dutch process cocoa powder
-1 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1/2 cup (108g) vegetable oil
-1 large egg + 1 egg yolk
-2 tsp vanilla extract
-1/2 cup (120g) sour cream
-1/2 cup (118ml) hot water
-1/2 tsp instant espresso powder or instant coffee granules
Sour Cream Chocolate Frosting:
-1/2 cup (110g) unsalted butter, room temp
-1 1/2 cups powdered sugar
-4 oz semisweet chocolate, chopped
-3 oz bittersweet chocolate, chopped
-2 tbsp light corn syrup
-3/4 cup (180g) sour cream
-2 tsp vanilla extract
-Chocolate sprinkles
Instructions
Chocolate Sour Cream Frosting:
-First, make the frosting as it will need time to chill and thicken while the cupcakes bake.
-In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter and sugar until smooth and fluffy (about 3 minutes).
-Meanwhile, add the chocolate and corn syrup to a heat safe bowl and microwave in 30 second intervals until smooth, stirring between each interval.
-Then microwave the sour cream for about 30 seconds or until thinned and smooth.
-Mix the warm sour cream into the warm chocolate along with the vanilla.
-Stir to combine.
-With the mixer running, slowly pour the chocolate into the sugar and butter.
-Mix until smooth.
-The frosting should be pretty thin at this point, like the consistency of freshly made pudding.
-Place the bowl into the refrigerator and allow the frosting to chill and thicken for about 45 minutes. -Stir the frosting every so often to ensure it chills evenly.
Chocolate Cupcakes:
-Preheat the oven to 350F and line a cupcake pan with 12 liners and a second pan with 3 liners (this recipe makes 15 cupcakes).
-In a large mixing bowl, whisk together the flour, sugars, cocoa, baking soda, baking powder, and salt.
-In a separate bowl, whisk together the oil, eggs, vanilla, and sour cream.
-In a measuring glass, combine the hot water and espresso powder.
-Pour the oil mixture into the dry ingredients and stir to combine.
-Halfway through mixing, pour in the coffee mixture and continue to stir until smooth.
-Distribute the batter between the liners, filling each halfway full.
-Bake for 15-17 minutes, or until puffed and a toothpick in the center comes out clean with a few moist crumbs.
-Transfer the cupcakes to a cooling rack as soon as possible, careful not to touch the pan as it will be very hot.
-Allow the cupcakes to cool completely before frosting.
-By the time the cupcakes have cooled, the frosting should be thickened and spreadable. If it’s TOO thick, remove a few spoonfuls and microwave until thin and smooth.
-Then mix the warm frosting into the bowl of chilled frosting.
-Frost with a piping tip or with a handmade swirl and top with sprinkles of choice.
-Enjoy!