Double Chocolate Cocoa Cupcakes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a never-fail, moist chocolate cupcake recipe, one that I have been making for years. Ingredients:
3/4 cup crisco shortening |
1 1/4 cups sugar |
2 eggs |
1 teaspoon vanilla |
1 3/4 cups flour |
1/2 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup half-and-half cream or 1 cup milk |
1 cup miniature chocolate chip |
Directions:
1. Heat oven to 375 degrees.
2. Line muffin cups with paper.
3. In a large mixing bowl, beat shortening and sugar until light and fluffy.
4. Add in eggs and vanilla, beat well.
5. Sift together flour, cocoa, baking soda and salt.
6. Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
7. Stir in mini chocolate chips.
8. Fill muffin cups 3/4 full with batter.
9. Bake for 20-25 minutes, or until cupcakes test done.
10. remove from pans to wire rack and cool completely before icing.
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