Don't miss another issue…      Subscribe

Chocolate Cupcakes

 
2a9e1c59af51edc1d50d 550
690

Chocolate Cupcakes recipe

Yield

12

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

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

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

Add review

 

 

Comments



 over 3 years ago

very nice recipe
thanks a lot

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 14535% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed