Best 3 Chocolate Cupcakes High Altitude Recipes

HIGH-ALTITUDE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
• Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
• Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

CHOCOLATE CUPCAKES (HIGH ALTITUDE) RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees and line a cupcake pan with liners. In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes. Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition. Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.

CHOCOLATE CUPCAKES (HIGH ALTITUDE)

Steps:

• Heat oven at 350 degrees and line cupcake tins with paper liners and set aside
• Have two glass bowls ready, one for the dry ingredients and the other for the wet ingredients. I used a large Pyrex pour glass measuring cup for the wet ingredients.
• First bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. After sifted in bowl, mix well with a whisk to fully incorporate all the ingredients.
• Second bowl, combine the slightly beaten egg, buttermilk, butter, canola or veg oil and vanilla slightly mix with whisk.
• Using a hand-held mixer slowly incorporate second bowl of wet mix into the first bowl with the dry ingredients. Beat for 3 minutes at medium speed ensuring you scrape bowl at least once.
• Finally, add the hot/boiling coffee or water and beat for 1 more minute to combine, BATTER WILL BE THIN.
• Fill cupcake paper liners ONLY half-way or just a tad bit more half-way NOTHING MORE and bake until toothpick or cake tester comes out clean.
• Cool cakes in pan for 10 minutes and then transfer to wire rack to cool completely. Frost as desired and enjoy!