Cocoa Pink Cupcakes

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 20

• 2 cups sifted flour
• 1 tablespoon cocoa
• 1 teaspoon salt
• 1 ¼ cups sugar
• ¾ cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 cup cold water
• 1 (6 ounce) package semi-sweet chocolate chips
• ½ cup chopped nuts

Directions:

1. Sift together the flour, cocoa, salt.
2. Add the sugar gradually to the shortening, creaming well.
3. Blend in the 2 unbeaten eggs and vanilla.
4. Combine the baking soda and water.
5. Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
6. Blend thoroughly after each addition with the mixer on low speed.
7. Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
8. Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
9. Bake in 375 oven for 20-25 minutes.

Reviews

[katew]

These were/are fabulous despite me accidentally leaving out the eggs !! I used peppermint choc chips and the they were made in a jiffy ! Made for the Think Pink tag game.

[Mrs.Jack]

I love these because they are fast and easy-no frosting needed. And, they aren't so sweet, DH will sometimes take for a breakfast snack. Thank you, Kathy, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

[CIndytc]

I made these for my honey to take up to his snowmobiling excursion in the U.P....I think the boys will love them.