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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Yield:
Makes 1 doz., or 12 servings (1 cupcake each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 InformationCalories: 230Total fat: 11 gSaturated fat: 7 gCholesterol: 50 mgSodium: 110 mgCarbohydrate: 30 gDietary fiber: 1 gSugars: 18 gProtein: 3 gVitamin A: 4% DVVitamin C: 0% DVCalcium: 0% DVIron: 6% DV

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