Cocoa Cupcakes Recipe
Ingredients
| All purpose flour | 1 1/4 Cup(16 tbs), sifted | |
| Cocoa | 1/2 Cup(16 tbs), sifted | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Milk | ||
| Cider vinegar | 1 1/2 Teaspoon | |
| Butter | 1/2 Cup(16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Sugar | 1 Cup(16 tbs) | |
| Egg | 1 | |
| Hot water | 1/2 Cup(16 tbs) | |
| Chocolate Cola | ||
Directions
Sift the flour, cocoa, baking powder, and baking soda together and blend thoroughly; set aside.
Add enough milk to vinegar to measure 1/2 cup liquid; set aside.
Cream the butter with extract.
Gradually add sugar, creaming until fluffy.
Add egg and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk and hot water in thirds to creamed mixture.
Spoon mixture into 2 1/2 inch muffin-pan wells lined with paper baking cups or greased (bottoms only), filling each one half to two thirds full.
Bake at 375°F about 20 minutes, or until cakes test done.
Remove from pans and cool.
Frost with Chocolate-Cola Frosting.
Add enough milk to vinegar to measure 1/2 cup liquid; set aside.
Cream the butter with extract.
Gradually add sugar, creaming until fluffy.
Add egg and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk and hot water in thirds to creamed mixture.
Spoon mixture into 2 1/2 inch muffin-pan wells lined with paper baking cups or greased (bottoms only), filling each one half to two thirds full.
Bake at 375°F about 20 minutes, or until cakes test done.
Remove from pans and cool.
Frost with Chocolate-Cola Frosting.
Chef
