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Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter, softened

  2. 3/4 cup sugar

  3. 1 egg

  4. 1 egg white

  5. 1/2 cup plus 2 tablespoons buttermilk

  6. 1/3 cup water

  7. 1 tablespoon white vinegar

  8. 1 teaspoon vanilla extract

  9. 1-1/2 cups all-purpose flour

  10. 1/4 cup baking cocoa

  11. 1 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1/3 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips. Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.

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