Ingredients
3 cup (375 g) all-purpose flour
3 cup (600 g) sugar
3 tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
½ cup (113 g) unsalted butter, melted
120 cup ml) vegetable oil
3 large eggs
1 cup ½ (360 ml) buttermilk
3 tbsp sour cream
1 tbsp vanilla extract
1 tbsp white vinegar
1 tbsp super red gel coloring
Tools
hand/stand mixer
bowl
sieve
ice cream scoop
Directions
Step 1
Preheat the oven to 350 degrees F (176C) and line a cupcake tray with baking cups.
Step 2
Sift the dry ingredients together into the bowl of your stand mixer. Set the mixer to the lowest speed and using the paddle attachment, blend until well combined.
bowl
hand/stand mixer
sieve
Step 3
In a separate bowl, whisk together the wet ingredients (room temperature).
Step 4
With the mixer on low speed, pour the wet ingredients into the bowl of your stand mixer. Mix until just barely incorporated, scraping down the sides of the bowl when necessary. Increase the mixer to medium speed and beat until creamy.
Step 5
Using an ice-cream scoop, fill each baking cup halfway. Bake for 18-21 minutes. Enjoy!
ice cream scoop
