Jean—a creative self-taught cook with a passion for helping people develop their cooking skills—has worked as a cooking instructor.
Another Beginner Recipe in our Plastic Bag Baking Series
So, you never learned how to cook or bake very much, or maybe you don't have room for bowls and baking pans and the like. It doesn't matter, If you have a ziplock-type sandwich bag, a few ingredients, and a toaster oven, you can make these cupcakes, I guarantee it!
Most of the plastic bag baking we have done so far has been cookies. They are less fussy than some cupcake recipes, but these cupcakes are so easy, and you only need to make two.
In this recipe to get nice fluffy cupcakes all you need is a little baking soda. You don't need to beat it with an electric mixer. If you can squish, it will be easy!
|Prep time||Cook time||Ready in||Yields|
Makes 2 cupcakes
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon cocoa, powder
- 1/8 teaspoon baking soda
- pinch salt
- 1/8 teaspoon instant coffee, granules
- 2 tablespoons chocolate chips, melted
- 4 tablespoons milk, any kind
- 1 teaspoon greek yogurt, plain
- pinch cinnamon
- 1/2 teaspoon vanilla
- Chocolate Frosting see below
Tools and Equipment you Will Need
- a sandwich-size zip lock bag
- a tablespoon measure
- a 1/8 teaspoon measure
- a teaspoon measure
- a half teaspoon measure
- two cupcake liners
- a microwave oven (optional)
- a toaster oven
- 2 small custard cups or a foil muffin tin
- Put a cupcake liner in each of two custard cups or into 2 of the muffin tin cups. If you are using custard cups, make sure that they are not much wider than the cupcake liners you are using, or the paper liners may collapse, giving you chocolate pancakes. Set the baking pan aside.
- Measure the milk into a coffee cup and microwave it for 1 minute. Add the chocolate chips and stir until they are melted. If you don't have a microwave, stick it in your toaster oven with the chocolate chips, stirring often until the chocolate is melted. Set the milk/chocolate mixture aside.
- Measure all the dry ingredients into the plastic bag: flour, sugar, cocoa, cinnamon, baking soda, salt, and coffee powder.
- Dump the milk mixture into the bag along with the yogurt and vanilla.
- Push out as much air as you can from the bag and seal it. Squish everything together until there are no lumps and everything is all one color.
- The batter is quite thick so you may need to use a spoon to get it out of the bag into the cupcake liners. You can also squeeze the mixture out but you need to get as much of the batter out of the bag as possible.
- Put the two cupcakes into your toaster oven set at 350 degrees for 20 minutes. check to see if the cupcakes are done after 15 minutes by sticking a toothpick right down to the bottom of the middle of a cupcake. If the toothpick comes out with just a few crumbs on it, the cupcakes are ready.
- Remove the cupcakes from the oven, and let them cool so they are ready for some awesome frosting.
2. The wet Ingredients and the dry Ingredients Ready to Combine and Mix
4. Dump the Liquid Ingredients Into the bag With the dry Ingredients
Push as Much air as you can From the bag and Squish Away!
Mix everything really well so there are no lumps and the batter is all one color with no bits of flour showing. When it is well mixed, pour it or spoon it into the two cupcake liners and smooth the tops of the batter in each. Scrape the bag well to get as much of the batter out of the bag as possible, adding it to the cupcake liners.
Foil Muffin tin and Cupcake Liners
Get the Cupcakes Ready for the Oven
Bake the cupcakes for about 20 minutes at 350 degrees F. Test them with a toothpick to see if they are done. Insert the toothpick into the center of the cupcake all the way to the bottom. If there are only a few crumbs on the toothpick or the toothpick comes out clean, the cupcakes are ready. Cool the cupcakes for a few minutes then carefully lift them out of the tin and cool them on a rack or plate until they are cool. Now it's time to make the icing.
- 1/4 cup butter, softened but not melted
- 1 1/2 cups confectioners sugar
- 2 tablespoons unsweetened cocoa powder
- 1+ tablespoon milk
- sprinkles, chopped nuts, mars bar bite or whatever you want to decorate your cupcake
Tools and Equipment you Will Need
- large cereal bowl
- a fork or spoon
- a knife or zip lock bag
- Mash the butter well with the fork so that it is very soft.
- Add the cocoa powder to the butter and beat it with the fork.
- Add a spoonful or two of icing sugar and beat again.
- Add a teaspoon of milk and beat again.
- Alternate between the icing sugar and the milk, beating until it is light and fluffy.
- Add just enough milk, so the icing holds its shape when you lift the fork but not so stiff that it will be difficult to spread.
- There are two ways to ice your cupcakes—with a knife or by putting the icing into a sandwich size zip lock bag with a small hole cut off the corner.
- If you have icing left over, cover it and refrigerate it so you can use it on your celery sticks (just kidding).
- Its time to eat cupcakes! Which one would you choose?
I Can't Decide if I Want Sprinkles or Modeling Chocolate
Rate our Plastic bag Chocolate Cupcakes
© 2017 iamradiantrose