Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 23g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2013.