Double Chocolate Cocoa Cupcakes
At a Glance
- Total
- 35 min
- Servings
- 2.00 dozen cupcakes
Categories
- Cupcakes
- Dessert
- Baking
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Double Chocolate Cocoa Cupcakes brings together 3/4 cup Crisco shortening, 1 1/4 cups sugar, 2 eggs in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Oven, muffin pan, paper liners, mixing bowl, sifter, wire rack
Ingredients
- 3/4 cup Crisco shortening
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup half-and-half cream or 1 cup milk
- 1 cup miniature chocolate chip
Instructions
Heat oven to 375 degrees.
Line muffin cups with paper.
In a large mixing bowl, beat shortening and sugar until light and fluffy.
Add in eggs and vanilla, beat well.
Sift together flour, cocoa, baking soda and salt.
Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
Stir in mini chocolate chips.
Fill muffin cups 3/4 full with batter.
Bake for 20-25 minutes, or until cupcakes test done.
remove from pans to wire rack and cool completely before icing.
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