Rich Chocolate Cupcakes

Submitted by Redsie

"From Nestle."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 20 cupcakes
• Serves: 20

ingredients

• CUPCAKES

• 1 1⁄2 cups all-purpose flour
• 2⁄3 cup baking cocoa
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups granulated sugar
• 1⁄2 cup butter or 1/2 cup margarine, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

• MILK CHOCOLATE FROSTING

• 1 3⁄4 cups milk chocolate chips
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 1⁄2 teaspoon salt
• 2 1⁄2 cups sifted powdered sugar
• 1⁄4 cup milk
• 1 teaspoon vanilla extract

directions

1. PREHEAT oven to 350°F Paper-line 20 muffin cups.
2. FOR CUPCAKES:.
3. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
4. BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.
5. FOR MILK CHOCOLATE FROSTING:.
6. MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.

Reviews

[Baker4Life]

Wow these were spectacular! And I don’t like like chocolate cupcakes. Thx for the recipe

 

[LUVMY2BOYS]

Awesome recipe; easy to put together and baking time for me (with jumbo muffin cups) was 20 minutes. I didn't use liners, and used soy milk for the regular milk; that was my only substitution. Even with greasing with shortening, especially the bottoms, I had a few cupcakes that still stuck to the bottom of the cups. These pans are quite old so I ordered new ones today; thinking the nonstick coating may be worn out. Any advice? I've Googled for tips and techniques and feel I've tried all of them. I also made red velvet cupcakes in these same pans, which use buttermilk, and had no sticking. Does that make a difference, I wonder?

 

[Sparkle 1874]

Great cupcake and so easy to make. I made them late at night with my 15 month old daughter who refused to sleep. We had a great time and made the icing the next day. The icing is great and will be used for other cakes and such. Definitely a keepsake recipe. Thanks for posting Redsie.

 

[Ginger Rose]

Such delicious cupcakes! The only change I made was with the frosting: I halved the quantitities and used dark chocolate. Thanks for posting the recipe!

 

[MarraMamba]

These were TERRIFIC. i did lighten it a little by using half splenda for the sugar, light margarine and egg substitute as well as low fat buttermilk. thanks redsie!