Mexi - Late Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/3 cup butter1/4 cup cocoa powder1/3 cup water1/2 cup granulated sugar1/4 cup dark brown sugar1 egg1/4 cup buttermilk2 tbsp vanilla1 1/2 cups all purpose flour1/2 cup rolled oats1/2 tsp baking soda1 tsp cinnamonpinch cayenne pepperpinch salt
Preheat oven to 350. Grease 12 muffin cups.
Melt butter and whisk in the cocoa.
Add water, stirring until smooth then remove from heat.
Stir sugar, eggs, buttermilk, and vanilla in until thoroughly blended.
Mix together flour, oats, baking soda, cinnamon, cayenne and salt.
Stir into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).
Fill tins almost all the way full.
Bake for 20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Melt butter and whisk in the cocoa.
Add water, stirring until smooth then remove from heat.
Stir sugar, eggs, buttermilk, and vanilla in until thoroughly blended.
Mix together flour, oats, baking soda, cinnamon, cayenne and salt.
Stir into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).
Fill tins almost all the way full.
Bake for 20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 5.7 g
- Cholesterol: 30.3 mg
- Sodium: 47.3 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.4 g
- Protein: 3.2 g
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