Super Easy Chocolate Cupcakes

Super Easy Chocolate Cupcakes

47 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Michelle
Recipe by  Michelle

“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!”

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Ingredients

Adjust Servings

Original recipe yields 18 cupcakes

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. 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.
  3. 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.

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Reviews (47)

Rate This Recipe
Ita
43

Ita

I used margarine and topped these with chocolate icing. They were gone in no time! The coffee and cayenne were a nice twist.

ConKitty
29

ConKitty

I made this for Mother's day. The cupcakes had a nice, thick flavor and the hint of coffee added an excellent taste. Made 18 cupcakes, and went excellent with the cream cheese frosting.

Roxanne M
28

Roxanne M

I used margarine instead of shortening because that's what I had on hand.It was fabulous 18 cupcakes exactly and 24 minutes in my oven.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Cream Filled Chocolate Cupcakes

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