Chocolate Cupcakes
From edibleadventures 15 years agoIngredients
- 2 cups fine sugar shopping list
- 1-3/4 cups cake flour shopping list
- 3/4 cup cocoa powder shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1-1/2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 2 large eggs shopping list
- 1 cup non fat milk shopping list
- 1/2 cup vegetable oil (I use canola oil) shopping list
- 2 teaspoons vanilla extract shopping list
- 1 cup boiling water shopping list
- FROSTING: shopping list
- 1 stick (1/2 cup) butter or margarine shopping list
- 2/3 cup cocoa powder shopping list
- 3 cups powdered sugar shopping list
- 1/3 cup non fat milk shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- 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:
- 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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