Chocolate Cupcakes

Chocolate Cupcakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F. Line muffin tins with paper or foil liners.
  2. Sift the flour, cocoa powder, baking powder, baking soda and salt. Set mixture aside.
  3. In a large bowl, add the sugar and butter. Beat until pale yellow and fluffy, then add eggs one at a time and beat until blended.
  4. Add milk, vanilla and flour mixture. Beat until well blended.
  5. Fill muffin tins 2/3 to 3/4 full.
  6. Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.

Servings: 16

TEST KITCHEN TIP: Place a bite-size peanut butter cup in the center of each cupcake just before baking. This will result in a peanut butter center once the cupcakes are baked. Frost with peanut butter frosting for an added peanut lover’s treat!!

Nutritional Information: (Serving size: 1/16 of a recipe [2.1 ounces].)
Calories 164.42 • Calories From Fat (25%) 40.61 • Total Fat 4.62g 7% • Saturated Fat 2.64g 13% • Cholesterol 32.41mg 11% • Sodium 140.83mg 6% • Potassium 103.07mg 3% • Total Carbohydrates 30g 10% • Fiber 1.62g 6% • Sugar 19.64g • Protein 3.16g 6%


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