Chocolate Cupcakes
Recipe: #21388
October 19, 2015
Categories: Desserts, Cupcakes, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, Picnic Potluck, Oven Bake, Low Fat, Vegetarian, Sugar, Chocolate, Kosher Dairy, more
"We enjoyed these cupcakes. Recipe source: Cooking Light (October 2006)"
Ingredients
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- FOR THE FROSTING
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Nutritional
- Serving Size: 1 (74.1 g)
- Calories 230.6
- Total Fat - 7.1 g
- Saturated Fat - 2.7 g
- Cholesterol - 14.7 mg
- Sodium - 254.5 mg
- Total Carbohydrate - 36.9 g
- Dietary Fiber - 1.2 g
- Sugars - 26.2 g
- Protein - 6.6 g
- Calcium - 165 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
To prepare the cupcakes: place the first 4 ingredients (sugar - vanilla) in the bowl of an electric mixer and beat at medium speed until blended (2-5 minutes).
Step 3
In another bowl whisk together the dry ingredients (flour - salt). Stir the flour mixture into the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture, mix after each addition until blended.
Step 4
Place 16 paper muffin liners in the muffin cups of a muffin pan, spoon about 2 1/2 tablespoons of batter into each cup. Bake at 350 for 18-20 minutes or until a wooden pick inserted in center of a cupcake comes out with crumbs attached -- do not overbake. Remove cupcakes to a wire rack to cool.
Step 5
To make the frosting: in bowl combine the powdered sugar with the rest of the frosting ingredients; beat with a mixer at medium speed until smooth. Spread 1 tablespoon of frosting on top of each cupcake.
Tips
No special items needed.