Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.96 Kcal (800 kJ) | ||
| Calories from fat | 86.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 15% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 6% | |
| Sodium | 172.81mg | 7% | |
| Potassium | 82.1mg | 2% | |
| Total Carbs | 25.03g | 8% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 2.85g | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 298.5 Kcal (1250 kJ) | ||
| Calories from fat | 135.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 15% | |
|---|---|---|---|
| Cholesterol | 28.43mg | 6% | |
| Sodium | 270.12mg | 7% | |
| Potassium | 128.34mg | 2% | |
| Total Carbs | 39.12g | 8% | |
| Sugars | 17.2g | 44% | |
| Dietary Fiber | 2.39g | 6% | |
| Protein | 4.45g | 6% | |
| Iron | 1.1mg | 4% | |
| Calcium | 22.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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