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Recipe by MyRecipes June 2008

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Recipe Summary

Yield:
30 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350°F. Place cupcake liners in two 12-cup muffin tins and one 6-cup muffin tin.

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  • Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.

  • Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.

Nutrition Facts

154 calories; fat 7g; saturated fat 4g; protein 3g; carbohydrates 22g; fiber 1g; cholesterol 38mg; sodium 68mg.
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