Easy Chocolate Cupcakes
- YIELD: 30 cupcakes
- COST PER SERVING:$.19
- COURSE: Desserts, Cakes/Frostings
Ingredients
- 6 ounces unsweetened chocolate, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup milk
Preparation
Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350°F. Place cupcake liners in two 12-cup muffin tins and one 6-cup muffin tin.
Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.
Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.
Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.
Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.
Nutritional Information
- Amount per serving
- Calories: 154
- Fat: 7g
- Saturated fat: 4g
- Protein: 3g
- Carbohydrate: 22g
- Fiber: 1g
- Cholesterol: 38mg
- Sodium: 68mg
All You JUNE 2008
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