Cocoa Cupcakes Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 3 | |
| Salt | 1⁄2 Teaspoon | |
| Breakfast cocoa | 3⁄4 Cup (12 tbs) | |
| Vanilla | 1 Teaspoon | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Cream | 1 Cup (16 tbs), whipped |
Nutrition Facts
Serving size: Complete recipe
Calories 4362 Calories from Fat 1470
% Daily Value*
Total Fat 164 g251.9%
Saturated Fat 96.5 g482.4%
Trans Fat 0 g
Cholesterol 907.8 mg302.6%
Sodium 2309.3 mg96.2%
Total Carbohydrates 722 g240.5%
Dietary Fiber 58.7 g234.9%
Sugars 394.6 g
Protein 82 g165%
Vitamin A 82.1% Vitamin C
Calcium 157.2% Iron 213.9%
*Based on a 2000 Calorie diet
Directions
Beat in eggs, one at a time.
Mix and sift dry ingredients.
Stir vanilla into milk.
Add dry mixture to butter mixture, alternately, with milk.
Place paper baking cups in custard cups.
Fill 2/3 full with batter.
Arrange 6 cupcakes in a circle in Radarange oven.
Cook 3 to 3 1/2 minutes.
Repeat with remaining batter.
Remove from custard cups to cooling rack immediately.
Frost with whipped cream when cold.
Chef
