Rich Chocolate Cupcakes


  • 1 1/2 cups  all-purpose flour
  • 2/3 cup  NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 1/2 cups  granulated sugar
  • 1/2 cup (1 stick)  butter or margarine, softened
  • 2 large  eggs
  • 1 teaspoon  vanilla extract
  • 1 cup  milk
  • PREHEAT oven to 350° F. Paper-line 20 muffin cups.FOR CUPCAKES:
     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.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.
  • Frosting: 
  • I cup of vegetable shortening
  • 1 teaspoon of vanilla extract
  • 7-8 teaspoons of milk
  • 4 cups of confectioners sugar
  • 1 tablespoon of meringue powder (or substitute for 1 egg white)
  • 1 pinch of salt (optional)
  • In a large bowl add shortening, flavoring, and milk. Then add the dry ingredients, confectioners sugar, meringue powder, and salt (optional). Beat at a medium speed until completely blended. You may add 1-2 tablespoons at a time to change the consistency. This makes about 2 1/2 cups.
  • To make chocolate buttercream frosting, add 3/4 cup of unsweetened cocoa powder and 1-2 tablespoons of milk.

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