A recipe you can riff with endlessly.
A version of my favorite one-bowl chocolate cake becomes my favorite easy chocolate cupcakes.
These are so good just as they are, you might be tempted to eat too many of them—even without frosting.But wait, there’s more! You can mess with this recipe endlessly and create dozens of new chocolate cupcakes—by adding nut flour or a whole-grain flour, changing up the liquid, swapping sugars, or even adding beets . The basic recipe is followed by a brief guide to making those changes. Two things are important before you start:—not Dutch-processed cocoa. You want cocoa powder with 22-24% fat.
Reduce the flour to 2/3 cup and add 2/3 cup almond meal or flour with the flour. If using almond flour, add 1/8 teaspoon pure almond extract with the vanilla.Add 3/4 to 1 cup finely shredded peeled raw beets to the batter at the end.Reduce the sugar by 2 tablespoons and add 1/4 cup molasses with the egg.Substitute 2 tablespoons neutral-flavored vegetable oil for 2 tablespoons of the butter.
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