This is a soft chocolate cupcake that is not very sweet and hence perfect for doing any type of icing.... whether it’s filled inside or piped icing! Just select any icing that you fancy.... you can find some icing ideas from my previous posts here.
Chocolate Fudge Cupcakes
(Adapted from better Homes & Gardens “Cooking for Today Cakes”)
Preparation Time – 10 mints
Baking Time – 20 mints
Yield - 24
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
½ cup butter
1 ½ cups granulated sugar
1 cup water
- Line twenty four 2 ½ -inch muffin cups with paper bake cups. Combine flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed till softened. Add sugar; beat till combined. Add eggs, one at a time, beating well after each. Alternately add flour mixture and water, beating on low to medium speed after each addition just till combined. Pour into prepared muffin cups.
- Bake in a 350°F / 180°C oven for 15 to 20 minutes or till a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Cool completely on wire racks.
- Fill or frost cupcakes with your favorite icing.
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