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Dark chocolate cupcakes

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/8 cups all purpose flour

  2. 1/4 cup Ghiaradelli Unsweetened Cocoa

  3. 1 1/4 teaspoons Baking soda

  4. 1/4 teaspoon Salt

  5. 1 large egg

  6. 1/2 cup Brown sugar firmly packed

  7. 1/2 cup granulated white sugar

  8. 1/2 cup whole milk plus

  9. 2 tablespoons whole milk

  10. 1/3 cup strong brewed coffee or espresso

  11. 1/2 cup unsalted butter melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Line muffin tins with paper liners or spray with non stick spray.

  2. To make the cupcakes sift together the flour, cocoa, baking soda, and salt.

  3. In a medium bowl whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about 3/4 full.

  4. Bake for 15 minutes or until tester inserted in the middle of the cupcakes comes out clean. Cool for ten minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack until room temp.

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