Ingredients
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
1/4 cup butter, melted and cooled
1 egg
1/2 cup milk
1 teaspoon vanilla extract
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Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. Set aside. In a large mixing bowl stir together flour, cocoa, sugar, baking powder, baking soda, and salt. Add butter, egg, milk, and vanilla. Using an electric mixer on medium speed, beat until well blended. Add water and beat until combined. Divide batter between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan for 10 minutes. Transfer cupcakes to cooling racks to cool completley.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons