This is a great moist chocolate recipe. You can make this into a cake or bake in larger pans for muffins. These are great with a peanut butter or vanilla butter cream frosting.
Ingredients:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
Directions:
Preheat oven to 350 degrees Line a couple cupcake pans. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar . Add eggs one at a time, beating well after each addition; stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 1/3 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Tip: For Mint Chocolate Cupcakes add 1/4 cup chocolate mint chopped to the batter.
In a large mixing bowl, cream together the butter and sugar . Add eggs one at a time, beating well after each addition; stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 1/3 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Tip: For Mint Chocolate Cupcakes add 1/4 cup chocolate mint chopped to the batter.
No comments:
Post a Comment