Chocolate Cupcakes
Chocolate Cupcakes recipe
Yield
12 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
optional |
|
| 1 | teaspoon |
baking soda
|
|
| ⅔ | cup |
milk
|
|
| 2 | tablespoons |
lemon juice
|
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
optional |
|
| 5 | ml |
baking soda
|
|
| 158 | ml |
milk
|
|
| 3E+1 | ml |
lemon juice
|
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 237 | ml |
all-purpose flour
|
|
Directions
Beat oil and sugar with egg with an electric mixer until smooth.
Beat in vanilla, salt, and baking soda until well blended.
Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
Divide batter equally between 12 paper-lined cupcake wells.
Bake at 350℉ (180℃) F for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes.
Remove to platter to continue cooling.
Frost as desired.
