Zutaten für Double Chocolate Cocoa Cupcakes
- Crisco Shortening
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Baking Cocoa
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Half And Half Cream
- Miniature Chocolate Chip
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Zubereitung von Double Chocolate Cocoa Cupcakes
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk (or milk), beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup mini chocolate chips.
- Fill muffin cups ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Frost as desired.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
692g
Fat
233g
Carbs
93g
