Recipe compliments to Tess Hoke, Local 98856
Yield 12 Cupcakes
1 ½ cups Bluebird Grain Farms Emmer Flour or Bluebird Einkorn Baking Mix
1 cup of sugar
1 teaspoon baking soda (omit if using Bluebird’s Einkorn Baking Mix)
1 teaspoon salt
1/3 cup cocoa powder
1/3 cup canola oil
1 cup of water
1 teaspoon vanilla
1 tablespoon vinegar
Heat oven to 350 degrees.
Grease cupcake tins or line with cupcake papers. Mix together dry ingredients, in a separate bowl mix together wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Fill cupcake tins ¾ full and place in the oven. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
While cupcakes are baking, prepare the frosting.
4 oz. unsweetened chocolate, chopped
2/3 cup unsalted butter softened at room temperature
1 ⅓ cups powdered sugar
1 teaspoon pure vanilla extract
In a double boiler, add chopped chocolate, whisk until fully melted. Set aside to cool. When chocolate is at room temperature, add soften butter, beat with a handheld blender. Add powdered sugar and vanilla beat until frosting is smooth. Top cooled cupcakes with the chocolate frosting.
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