Chocolate cupcakes

This recipe is multiplied from the original recipe by a factor of 0.5

1 Cup	sugar
1 Tablespoon plus 3/4 Teaspoon	sugar
5/8 Cup plus 1 1/2 Teaspoons	all-purpose flour
1 5/8 Cups plus 1 1/2 Teaspoons	cocoa powder [Suggestions]
1 1/2 Teaspoons	cocoa powder [Suggestions]
1/2 Teaspoon	baking powder
	baking soda
1/2 Teaspoon	salt
5/8 Cup plus 1 1/2 Teaspoons	milk
5/8 Cup plus 1 1/2 Teaspoons	vegetable oil
1 Teaspoon	vanilla extract [Suggestions]
5/8 Cup plus 1 1/2 Teaspoons	water

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Special Notes:

When converting a recipe, it is a good idea to measure flour by weight. A good rule of thumb is that one cup of all purpose flour is equal to approximately 5 ounces (141 grams)
A pint's a pound, the world around. So, one cup of water is 8 ounces, two cups of water is 16 ounces, and so on.
One part table salt equals 1.5 parts Morton's Kosher salt and two parts Diamond Crystal salt. See our salt substitution tips.
One cup of granulated sugar weighs about 7.5 ounces. See our sugar substitution tips

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This recipe was originally published on HalfRecipe.com on 2011-12-22 16:24:51 This recipe was originally published at http://www.halfrecipe.com/recipe.php?id=2752