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Chocolate Cupcakes Recipe

  • 10servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups fine sugar

  2. 1-3/4 cups cake flour

  3. 3/4 cup cocoa powder

  4. 1-1/2 teaspoons baking powder

  5. 1-1/2 teaspoons baking soda

  6. 1 teaspoon salt

  7. 2 large eggs

  8. 1 cup non fat milk

  9. 1/2 cup vegetable oil (I use canola oil )

  10. 2 teaspoons vanilla extract

  11. 1 cup boiling water

  12. FROSTING:

  13. 1 stick (1/2 cup) butter or margarine

  14. 2/3 cup cocoa powder

  15. 3 cups powdered sugar

  16. 1/3 cup non fat milk

  17. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely FOR THE FROSTING:

  4. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla

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