Betty demonstrates how to make Rich Chocolate Cupcakes in Silicone Cups. This is a delicious chocolate batter, baked to perfection in silicone cups from The Little London Bakery.
|Cocoa powder||3/4 Cup (12 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Butter||2 Tablespoon (softened to room temperature)|
|Sugar||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Butter||1/2 Cup (8 tbs) (additional, softened to room temperature)|
|Buttermilk||1/2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
In a small saucepan, combine ¾ cup cocoa powder, 1 cup boiling water, and 2 tablespoons butter.
Stir until smooth and set aside.
Place 2 cups sugar, 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl and stir until well-blended.
Stir ½ cup additional butter into cocoa mixture and add cocoa mixture to dry ingredients.
Use an electric mixer on medium speed to blend.
Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer.
Spoon batter into 24 silicone baking cups or muffin tins, filling each 2/3 to ¾ full.
Bake at 350 degrees (F) for approximately 20 minutes, or until a toothpick inserted into the cupcakes comes out clean. Cool cupcakes in cups/pans for about 10 minutes, and then cool completely on racks.
These delicious cupcakes may be served frosted or unfrosted.
Serving size Complete recipe
Calories 3897Calories from Fat 1235
% Daily Value*
Total Fat 141 g216.9%
Saturated Fat 83 g415%
Trans Fat 0 g
Sodium 1375 mg57.29%
Total Carbohydrates 652 g217.3%
Dietary Fiber 36 g144%
Sugars 403 g
Protein 62 g124%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet