CHOCOLATE CUPCAKES

Chocolate Cupcakes image

Classic chocolate cupcakes never fail to please for birthday parties, bake sales, after-school snacking and anytime dessert. Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 1 g