Chocolate Cupcakes

Chocolate Cupcakes

Classic chocolate cupcakes never fail to please for birthday parties, bake sales, after-school snacking and anytime dessert. Make it your way with the variation below.

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

24

cupcakes

2
cups Gold Medal® all-purpose flour
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
1
cup hot water
2/3
cup unsweetened baking cocoa
3/4
cup shortening
1 1/2
cups sugar
2
eggs
1
teaspoon vanilla
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did you know that baking cocoa can be stored for up to 2 years if kept in a cool, dark place?
Recipe Variation Mini Chocolate Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 160
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 1g),
  • Cholesterol 20mg;
  • Sodium 180mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 1g,
    • Sugars 13g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.