Super Moist Dark Chocolate Mini Cupcakes

This is one of the recipes that I pin on my bake! cupcakes & muffins board on Pinterest. I am glad I found this recipe because it is superb! The cuppies stay moist days after baking them. I must remind you the batter is very thin, almost watery. But fret not. The recipe owner, Carol from a cup of mascarpone assures you that these cuppies "will rise and bake up beautifully" - and she is telling you the truth. They do bake up beautifully and stay moist for days! This recipe really yields a lot of cupcakes. I got about 150 mini cupcakes from this batter. Feel free to half the recipe if you want less cuppies :)

Super Moist Dark Chocolate Mini Cupcakes
Yields 30 cupcakes or approximately 150 mini cupcakes

Original Recipe: a cup of mascarpone

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey's "Special Dark" Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt *I used 1/2 tsp

2 eggs

1 cup milk

1/2 cup canola oil

2 teaspoons vanilla extract

1 cup boiling water or 1 cup hot brewed coffee

Method 
1. Heat oven to 350F/176C (I heat mine at 170C).  Line muffin pans (I use patty tins) with paper baking cups.  Set aside. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large  bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of hand mixer for 2 minutes.  Stir in boiling water or hot coffee (batter will be thin).
 

3. Fill cups 2/3 full with batter.  Bake 22 - 25 minutes (I bake for 20 minutes for the mini cupcakes per batch).  Place on wire racks and remove from the pans as soon as they're able to be touched without burning yourself. 

The batter is very thin. That's what makes them moist.

Super Moist Dark Chocolate Mini Cupcakes
Menghasilkan 30 cupcake atau anggaran 150 mini cupcake
Sumber: a cup of mascarpone

Bahan-bahan

2 cawan gula

1-3/4 cawan tepung

3/4 cawan serbuk koko Hershey's "Special Dark"

1-1/2 sudu kecil baking powder

1-1/2 sudu kecil baking soda

1 sudu kecil garam *saya guna 1/2 sk

2 biji telur

1 cawan susu segar

1/2 cawan minyak canola (atau apa-apa minyak sayuran)

2 sudu kecil esen vanilla 

1 cawan air panas atau kopi panas *saya guna kopi panas 

Cara-cara
1. Panaskan oven 176C (saya panaskan 170C). Alas loyang muffin (saya guna patty tins) dengan kertas cupcake.

2. Dalam satu bekas, gaulkan gula, tepung, serbuk koko, baking powder, baking soda dan garam.  Tambah telur, susu, minyak dan vanilla; Pukul dengan hand mixer pada kelajuan sederhana selama 2 minit.  Tuang air atau kopi panas ke dalam batter tadi. (batter akan jadi cair)

3. Isikan loyang muffin 2/3 penuh.  Bakar selama 22 - 25 minit atau sehingga masak (saya bakar 20 minit untuk mini cupcakes).