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Prep 20min
Total1hr15min
Servings24
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Ingredients
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
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Steps
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.
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Did you know that baking cocoa can be stored for up to 2 years if kept in a cool, dark place?
Recipe VariationMini 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.
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