Chocolate Cupcakes

Ingredients	Preparation
1/2 cup Unsalted Butter, Room Temperature 1/2 cup Sugar 1/2 cup Vegetable Oil 3/4 cup Callebaut Dark Chocolate 3/4 cup Water 1/3 cup Cocoa Powder 3 Whole Eggs 1 tsp Vanilla Extract 2 cups All Purpose Flour 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Salt 3/4 cup Whole Milk	Preheat oven to 350 F. Line cupcake tins with paper liners. In a large mixing bowl or with an electric mixer, cream the butter and sugar. Add vegetable oil and mix until incorporated. In a heatproof mixing bowl, microwave the chocolate on HIGH for 1 minute; stir every 30 seconds. Add to mixture. Add eggs, one at a time, until each is fully incorporated. Add vanilla extract and water. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Add sifted ingredients to the mixture; alternate adding the milk. Mix until just incorporated. Fill cupcake liners 1/2 to 3/4 full with batter. Bake 13-15 minutes, or until an inserted toothpick comes out clean. Let cool in pan for about 10 minutes and then place cupcakes on a wire rack to cool completely, at least 1 hour. Frost cupcakes and serve.
Special Equipment: Large Muffin Tins Large Cupcake Paper Liners

Ingredients

Preparation

1/2 cup Unsalted Butter, Room Temperature 1/2 cup Sugar
1/2 cup Vegetable Oil
3/4 cup Callebaut Dark Chocolate
3/4 cup Water
1/3 cup Cocoa Powder
3 Whole Eggs
1 tsp Vanilla Extract
2 cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
3/4 cup Whole Milk

Preheat oven to 350 F. Line cupcake tins with paper liners.
In a large mixing bowl or with an electric mixer, cream the butter and sugar.
Add vegetable oil and mix until incorporated.
In a heatproof mixing bowl, microwave the chocolate on HIGH for 1 minute; stir every 30 seconds. Add to mixture.
Add eggs, one at a time, until each is fully incorporated. Add vanilla extract and water.
Sift together the flour, baking soda, baking powder, salt and cocoa powder. Add sifted ingredients to the mixture; alternate adding the milk. Mix until just incorporated.
Fill cupcake liners 1/2 to 3/4 full with batter. Bake 13-15 minutes, or until an inserted toothpick comes out clean.
Let cool in pan for about 10 minutes and then place cupcakes on a wire rack to cool completely, at least 1 hour.
Frost cupcakes and serve.

Special Equipment:
Large Muffin Tins
Large Cupcake Paper Liners

Dark Chocolate

Cocoa Powder