3 year old friendly..she dumped everything in the blender, put the papers in the pan, and decorated them. (Did I mention that she taste tested everything too!!!)
Frosting has a magnificent texture...beautiful and easy.
The cake is very delicate..tender with great chocolate flavor. I do like my cake to be a tad more substantial and not so fluffy. I want to try to add chocolate chips...mini chocolate chips next time.
Everyone loved them..and gobbled them up. And we have 1 very proud little baker in our mists.
Weekend Baker by Abby Dodge
1 cup flour
1/2 unsweetened cocoa powder (not Dutch process)
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp vanilla extract
Heat oven to 375°. Line 12 regular-sized muffin cups with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt
Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. If really in a hurry...put in fridge and stir every 5 min until perfect consistency. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.