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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Cupcakes

Makes: 24 to 30 servings
Serving size: 1 2 1/2-inch cupcake
Prep 40 mins Cool 45 mins Bake 350°F 18 mins Stand 30 mins
Chocolate Cupcakes
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2  cups  all-purpose flour
  • 3/4  cup  unsweetened cocoa powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 2  cups  sugar
  • 2  teaspoons  vanilla
  • 1 1/2  cups  milk
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups (see tip, page 00). In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 14 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 to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

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

4. Bake for 18 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with desired frosting.

From the Test KitchenDevil's Food Cupcakes:
  • Prepare as above, except omit baking powder and increase baking soda to 1 1/4 teaspoons.Nutrition Facts per cupcake: 177 cal., 3 g protein, 27 g carb., 7 g total fat, 43 mg chol., 4 g sat. fat, 1 g fiber, 5% vitamin A, 0% vitamin C, 171 mg sodium, 3% calcium, 5% iron
Nutrition Facts (Chocolate Cupcakes)
  • Servings Per Recipe 24,
  • cal. (kcal) 177,
  • Fat, total (g) 7,
  • chol. (mg) 43,
  • sat. fat (g) 4,
  • carb. (g) 27,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 18,
  • pro. (g) 3,
  • vit. A (IU) 243,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 165,
  • Potassium (mg) 83,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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