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Chocolate Cupcakes

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Chocolate Cupcakes

Chocolate Cupcakes recipe

 

Yield

12 servings

Prep

10 min

Cook

25 min

Ready

35 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup vegetable oil
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¾ cup sugar
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1 each eggs
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1 teaspoon vanilla extract
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¼ teaspoon salt
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¼ teaspoon cinnamon
optional
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1 teaspoon baking soda
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cup milk
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2 tablespoons lemon juice
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cup cocoa powder
unsweetened
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1 cup all-purpose flour
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Ingredients

Amount Measure Ingredient Features
59 ml vegetable oil
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177 ml sugar
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1 each eggs
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5 ml vanilla extract
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1.3 ml salt
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1.3 ml cinnamon
optional
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5 ml baking soda
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158 ml milk
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3E+1 ml lemon juice
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79 ml cocoa powder
unsweetened
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237 ml all-purpose flour
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Directions

Beat oil and sugar with egg with an electric mixer until smooth.

Beat in vanilla, salt, and baking soda until well blended.

Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well.

Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.

Divide batter equally between 12 paper-lined cupcake wells.

Bake at 350℉ (180℃) F for 25 minutes or until a toothpick inserted comes out clean.

Cool in pan on rack 20 minutes.

Remove to platter to continue cooling.

Frost as desired.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

very nice recipe
thanks a lot

 

 

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 14535% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 106mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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