Cocoa Pink Cupcakes Receita

Indulge in the irresistible decadence of our Cocoa Pink Cupcakes! These moist and fluffy cupcakes boast a rich cocoa flavor, a touch of pink for a playful twist, and are perfectly complemented by crunchy nuts and chocolate chips. Easy to make and perfect for any occasion, from birthdays to afternoon tea.

Preparo 20 min

Cozimento 35 min

Calorias 231.8 kcal

Proteína 5g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cocoa Pink Cupcakes

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 ¾ cups granulated sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
2 tablespoons water
Semi Sweet Chocolate Chips
½ cup chopped nuts

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Como fazer Cocoa Pink Cupcakes

Preheat oven to 375°F (190°C). Line a muffin tin with 20-24 paper liners.
In a medium bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and ½ teaspoon salt.
In a large 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 small bowl, dissolve ½ teaspoon baking soda in 2 tablespoons of water.
Gradually add the dry ingredients to the wet ingredients, alternating with the baking soda mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
Gently fold in ½ cup pink chocolate chips and ½ cup chopped nuts.
Fill each muffin liner about halfway full.
Sprinkle remaining ½ cup pink chocolate chips and ½ cup chopped nuts over the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.