Double Chocolate Cupcake
- Number of Servings: 6
Ingredients
Cocoa powder, flour, ect.
To prepare cupcakes, beat first 3 ingredients at medium speed of a mixer until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 12 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until cupcakes spring back easily when touched lightly in the center. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Serving Size: 6 cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user RBLADES1983.
Spoon the batter into 12 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until cupcakes spring back easily when touched lightly in the center. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Serving Size: 6 cupcakes
Number of Servings: 6
Recipe submitted by SparkPeople user RBLADES1983.
Nutritional Info Amount Per Serving
- Calories: 73.4
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,397.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.2 g
- Protein: 3.1 g
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