Prep Time
15 Mins
Other Time
1 Hour
Yield
Makes 1 doz., or 12 servings (1 cupcake each)

How to Make It

PREHEAT oven to 350ºF. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and vanilla; beat with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating well after each addition.

SPOON into 12 paper-lined 2 1/2-inch muffin cups.

BAKE 19 to 21 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

Nutritional Information
Calories: 230
Total fat: 11 g
Saturated fat: 7 g
Cholesterol: 50 mg
Sodium: 110 mg
Carbohydrate: 30 g
Dietary fiber: 1 g
Sugars: 18 g
Protein: 3 g
Vitamin A: 4% DV
Vitamin C: 0% DV
Calcium: 0% DV
Iron: 6% DV

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