Light, fluffy and moist - the perfect cupcake. These are fabulous on their own, but of course, they take quite well to being frosted and decorated, if fact they are my go-to for my cupcake decorating parties.
Makes 1 dozen
Dry ingredients
Combine in a bowl and set aside
1 cup Einkorn flour*
1 cup sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
Wet Ingredients
Combine in a large bowl and set aside
½ cup whole milk
1 ½ teaspoons lemon juice
½ cup avocado oil
1 egg
1 teaspoon vanilla
½ cup hot water
60 bittersweet chocolate chips
Powdered sugar for dusting finished cupcakes
Preheat the oven to 300 degrees
Line a 12 cup muffin pan with parchment liners
With a hand held mixer, beat the wet ingredients until just combined
Add the dry ingredients and beat the batter for about 2 minutes, scraping down the bowl so all of the dry ingredients are incorporated - the batter is thin
Divide the batter among the parchment liners
Add 5 chips on top of each cupcake
Bake for about 20-22 minutes or until a cake tester comes out clean
Let cool on a wire rack
After they have cooled, dust with powdered sugar and serve
I love baking with Einkorn flour which is an ancient grain related to wheat but has a lower amount of gluten and a soft buttery taste. Many individuals with a wheat sensitivity (not Celiac) find this flour easier to digest. I love it because it makes all of my baked goods tender and delicious.