Chocaholic cupcake recipe

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Dark chocolate is supposed to be better for you than the milk variety, so you can use that as an excuse!  This recipe originates from the USA as a “Hershey’s”, but you can make this dark chocolate cupcake with dark cocoa available here.

Directions

  1. Line 28 to 30 muffin cups (2and 1/2 inches in diameter) with paper bake cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).  Fill cups about 2/3 full with batter.
  3. Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  Sprinkle with dark chocolate flakes.
Ingredients Serves 30 cupcakes
Dark Cocoa 3/4 cup
Eggs 2
Salt 1 tspn
Milk 1 cup
Vanilla extract 2 teaspoons
Water (boiling) 1 cup
All-purpose flour 1 and 3/4 cups
Sugar 2 cups
Vegetable oil 1/2 cup
Baking powder 1 and 1/2 tspns
Baking soda 1 and 1/2 tspns