Chocolate Cupcakes

This recipe goes with Skeleton Cupcakes, Mini Ghost Cupcakes

Yield: 1 dozen cupcakes
Cost per Serving: $.45
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 3g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Cholesterol: 18mg
  • Sodium: 153mg

Ingredients

  • 3/4 cup flour
  • 3/4 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup warm water
  • 1/3 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. In a large bowl, whisk together dry ingredients. In another bowl, whisk egg, water, buttermilk, vegetable oil and vanilla. Stir wet ingredients into dry ingredients; mix batter until smooth, about 3 minutes.
  2. Fill each cup about 2/3 of the way. Bake, rotating pan halfway through baking, until a toothpick inserted in center comes out clean, 20 to 25 minutes for regular cupcakes and about 10 minutes for mini cupcakes. Let cool on wire rack.
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