Dark Chocolate Cupcakes
These decadent little cakes don't require a lot of frosting. A light smear of chocolate or a dollop of whipped cream should do the trick.
Servings and Ingredients
|1 ⅔ c.||Hy-Vee all-purpose flour|
|1 ⅔ c.||Hy-Vee granulated sugar|
|⅔ c.||Hy-Vee unsweetened baking cocoa powder|
|1 ¼ tsp.||Hy-Vee baking soda|
|1 ¼ tsp.||Hy-Vee baking powder|
|¾ tsp.||Hy-Vee salt|
|2||Hy-Vee large eggs|
|1 c.||Hy-Vee skim milk|
|½ c.||Hy-Vee vegetable oil|
|2 tsp.||Hy-Vee vanilla extract|
|⅔ c.||boiling water|
- Preheat oven to 350 degrees. Line muffin pans with paper baking cups; set aside.
- In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 1 minute. Gradually pour in boiling water and beat until smooth (batter will be thin). Transfer batter to a large liquid measuring cup; pour into muffin cups, filling 2/3 full.
- Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from pan; cool completely on a cooling rack.
140 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 23g
- Protein: 2g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Spring 2013.