Chocolate Cupcakes

True Confession time: I made these last week. I had finished them up when I realized I hadn't added the vanilla, so I mixed it in. Then I wondered why they were so pale when they were supposed to be chocolate. Yup, I had forgotten to add the cocoa! But that went in too and they turned out as great as usual.

Chocolate Cupcakes

(from a Better Homes and Gardens Cupcakes magazine)

Makes about 30

¾ cups butter
3 eggs
2 cups flour
¼ cup cocoa powder
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1 ½ cups milk

Stir together flour, cocoa powder, baking soda and baking powder. Set aside.

Preheat oven to 375° F / 175°C. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds or more.

Spoon batter into liner-filled muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.

Bake for 18-22 minutes or until a wooden toothpick inserted in center comes out clean. Cool cupcake in muffin tin on wire rack for five minutes. Remove from tin and cool completely on wire racks.

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