Double Chocolate Cocoa Cupcakes
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
2 dozen cupcakes
ingredients
- 3⁄4 cup Crisco shortening
- 1 1⁄4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3⁄4 cups flour
- 1⁄2 cup baking cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup half-and-half cream or 1 cup milk
- 1 cup miniature chocolate chip
directions
- Heat oven to 375 degrees.
- Line muffin cups with paper.
- In a large mixing bowl, beat shortening and sugar until light and fluffy.
- Add in eggs and vanilla, beat well.
- Sift together flour, cocoa, baking soda and salt.
- Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
- Stir in mini chocolate chips.
- Fill muffin cups 3/4 full with batter.
- Bake for 20-25 minutes, or until cupcakes test done.
- remove from pans to wire rack and cool completely before icing.
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Reviews
-
I hate giving this a bad review, but this falls on me for not reading the reviews. Those that substituted margarine for the shortening had a different recipe turn out. Shortening makes them greasy and I could not get past that flavor. I even used butter flavored Crisco and I could still taste it. The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written.
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Tweaks
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I hate giving this a bad review, but this falls on me for not reading the reviews. Those that substituted margarine for the shortening had a different recipe turn out. Shortening makes them greasy and I could not get past that flavor. I even used butter flavored Crisco and I could still taste it. The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written.