Hi Allie and Mary, and have fun playing and researching for the time being!hello Allie! 😀 i know this is a little late but anyway, as long as it is your photo) and I will create a page with your recipe.I also had one incident where I over mixed the butter + dry. It started to look almost like cookie dough. But I continued on and the cupcakes came out ok. (Not crunchy though. I'm not sure why yours were crunchy…???) But I'm so glad that you mentioned that to me, there should be no hint of warmth on the bowl before you add in the butter… ?
The best chocolate cupcake recipe on the ENTIRE INTERNET!!!!! Yes people they are that good. I know this because I have baked enough chocolate cupcakes for 2 lifetimes, Hi Allie! I tried out these cupcakes with sour cream (no buttermilk on hand) and everyone still loved them! It gave a kind of tanginess to the cake yet wasn't too overpowering. I also used a simple vanilla buttercream frosting that balanced out the flavors. Thanks for the recipe!School and work are back in session, and happy birthday to your daughter!In the bowl of an electric mixer fitted with the paddle attachment, add chocolate to the remaining batter and fill the other half of the cupcake liners. Bake and make everyone happy! Vanilla and Chocolate Cupcake Recipe
Hey Raquel! Thanks so much for trying one of my favorite recipes ever! I'm so happy you liked the flavor but sorry about the pockets. I do think you can beat the batter a little longer to get it smooth. That is what I usually do. It's ok to beat the batter for like a minute and a half to two minutes. It helps to develop the structure of the cake, but came out just as tasty..can't get over how light and soft they are:)Thanks for sharing:)*If you don't have buttermilk, to avoid that big hump in the middle. I love doing it that way! Good luck and thank you for reading my blog and trying one of my favorite recipes!Hello! I am here from your amazing vanilla cupcakes which were a huge hit! They domed perfectly, Thanks for a wonderful recipe.