Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 276.3
- Total Fat: 14.0 g
- Cholesterol: 42.6 mg
- Sodium: 160.9 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
View full nutritional breakdown of Homemade Chocolate Cupcakes w/Icing calories by ingredient
Homemade Chocolate Cupcakes w/Icing
Submitted by: JESSIE_BEANIntroduction
Recipe calls for yield of 12, I got 10.Serving = 1 cupcake with Icing Recipe calls for yield of 12, I got 10.
Serving = 1 cupcake with Icing
Number of Servings: 10
Ingredients
-
8 tbsp Margarine
1/4 cup sugar
1/4 cup Splenda
2 Large Eggs
5/8 cup flour
1/4 cup unsweetned cocoa
Icing:
6 Tbsp Margarine
1 1/2 cup Confectioners Sugar
1 Tbsp Milk
Directions
Calls for yield of 12, I got a yield of 10 cupcakes
Cream butter and sugar/splenda together. Add eggs, beating after each addition. Add Flour, Add cocoa.
Place in lined or greased cupcake pan. Bake at 350F for 12-15 minutes or until tops are firm to the touch.
Once cool. Ice, with icing.
Icing: Cream margarine. Add confectioners sugar, beating until smooth. Add milk at the end, mixing well. Can also add 1-2 tsp vanilla.
Use a piping bag and star tip, to decorate top of cupcakes.
Got this recipe from a Cupcake Book that I own.
Number of Servings: 10
Recipe submitted by SparkPeople user JESSIE_BEAN.
Cream butter and sugar/splenda together. Add eggs, beating after each addition. Add Flour, Add cocoa.
Place in lined or greased cupcake pan. Bake at 350F for 12-15 minutes or until tops are firm to the touch.
Once cool. Ice, with icing.
Icing: Cream margarine. Add confectioners sugar, beating until smooth. Add milk at the end, mixing well. Can also add 1-2 tsp vanilla.
Use a piping bag and star tip, to decorate top of cupcakes.
Got this recipe from a Cupcake Book that I own.
Number of Servings: 10
Recipe submitted by SparkPeople user JESSIE_BEAN.
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