Chocolate Cupcakes

20m
Prep Time
20m
Cook Time
40m
Ready In


"We enjoyed these cupcakes. Recipe source: Cooking Light (October 2006)"

Original is 16 servings
  • FOR THE FROSTING

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.

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