chocolate cake recipe for chocolate cupcakes

I want to use the recipe copied below to make cupcakes. I'll be halving the recipe as it makes for 2 layers of cake, and I don't want that many cupcakes. Should I encounter any problems, and if not, any suggestions re adjusting cooking time and temp. Cake is usually divided into 2 10 by 2 inch cake pans and baked for 1 hour to 1 hour 10 min at 300

Recipe:

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

ATG117
  • Posted by: ATG117
  • July 16, 2011
  • 3544 views
  • 3 Comments

3 Comments

ATG117
ATG117 July 16, 2011
Thanks for oven temp reccomendation! I planned on beating the egg, measuring and then using half.
 
beyondcelery
beyondcelery July 16, 2011
It shouldn't be a problem. When you halve the extra egg (3 total becomes 1 1/2), beat a whole egg and pour out half of it. (I fudge this sometimes and just use 2 whole eggs, but that will change the balance and texture of the recipe.) Also, for cupcakes you only want to bake them about 20in to start, then inch them along from there at 5min-intervals. I imagine they'll probably bake around 25-35min total, depending on your oven. I see the temperature is 300F for the cake; I would probably increase that to 350F for cupcakes, but that's my own preference for how quickly I want the cupcakes to bake, as well as how my usual recipe works.
 
sdebrango
sdebrango July 16, 2011
How many eggs will you use since there are 3 called for in the recipe? I use a different chocolate cake recipe when I make cupcakes and bake at 350 for 15-20 minutes. I usually don't cut recipe in half I freeze the cupcakes I don't need for future use.
 
Recommended by Food52

Popular on Food52