“An easy chocolate cupcake that will cure any chocolate lover's craving. I find that, instead of using frosting, a bit of chocolate syrup on the top works best!” - by Michelle
Ingredients
Adjust Servings
Original recipe yields 18 cupcakes
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.
Nutrition
Amount Per Serving (18 total)
- Calories
- 220 cal
- 11%
- Fat
- 9.7 g
- 15%
- Carbs
- 32.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (44)
Rate This Recipe
"I used margarine and topped these with chocolate icing. They were gone in no time! The coffee and cayenne were a nice twist...." See more"
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