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Chocolate Cupcakes Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||2 1⁄2 Ounce (About 2 To 2.5 Squares)|
|Egg||1 , slightly beaten|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1 1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3309 Calories from Fat 1518
% Daily Value*
Total Fat 173 g266.9%
Saturated Fat 100.7 g503.5%
Trans Fat 0 g
Cholesterol 947.4 mg
Sodium 1454.6 mg60.6%
Total Carbohydrates 412 g137.5%
Dietary Fiber 35 g140%
Sugars 212.3 g
Protein 66 g131.9%
Vitamin A 86.4% Vitamin C 1.7%
Calcium 105% Iron 89.2%
*Based on a 2000 Calorie diet
Set over simmering water until milk is scalded and chocolate is melted.
Stir until well blended.
Vigorously stir about 3 tablespoons of the hot milk mixture into the slightly beaten egg; immediately blend into mixture in double boiler.
Cook 3 to 5 minutes, stirring constantly.
Stir in the 1/4 cup sugar.
Cook over simmering water about 5 minutes, stirring constantly.
Remove from water and set aside to cool.
Sift flour, baking powder, baking soda, and salt together; set aside.
Cream butter with extract.
Add the 1 cup sugar gradually, creaming until fluffy after each addition.
Add beaten eggs in thirds, beating thoroughly after each addition.
Blend in the cooled chocolate mixture.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and sour cream in halves to creamed mixture.
Line 2 1/2 inch muffin-pan wells with paper baking cups or grease (bottoms only).
Fill each well about one half full with batter.
Bake at 350Â°F 20 to 25 minutes, or until cakes test done.
Remove from pans.