Description
Experience the epitome of chocolate indulgence with these deeply rich and incredibly moist Dubai chocolate cups. They are perfectly balanced in sweetness and boast a tender crumb that melts in your mouth.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ¼ cup (25g) almond flour
- ¾ cup (75g) Dutch-processed cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon instant espresso powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (120ml) neutral oil (canola, vegetable)
- 1 cup (240ml) buttermilk or sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, Dutch-processed cocoa powder, granulated sugar, light brown sugar, baking soda, baking powder, espresso powder, and salt. Mix until thoroughly combined and free of lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs until slightly frothy. Add the neutral oil, buttermilk (or sour cream), and vanilla extract. Whisk vigorously until smooth and emulsified.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or rubber spatula until just combined. Be careful not to overmix; a few streaks of dry ingredients are okay.
- Fill & Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Cool: Let the chocolate cups cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
- Prep Time: 20 mins
- Cook Time: 20 mins