Ingredients for 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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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
69g
Fat
19g
Carbs
9g
