Inspired by: Weight Watchers Easy Weeknight Favorites
Ingredients:
1 cup all-purpose flour
3 tablespoons cocoa (such as Hershey's Special Dark)
1 teaspoon baking powder
¼ tsp. salt
½ cup milk
2 tablespoons butter
2 eggs
¾ cup sugar
2 teaspoons vanilla extract
Preheat Oven 350 degrees:
Butter muffin tins or use paper muffin cup liners.
Sift flour with cocoa, baking powder and salt.
Gently melt the milk with the butter.
Beat eggs and sugar with a mixer until fluffy. Add flour mixture, milk mixture and vanilla. Beat at medium speed until smooth.
Spoon batter into prepared muffin cups.
Bake for 18 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes in pan on a wire rack 10 minutes; remove from pan, and cool completely.
Serve plain or with fresh whipped cream and enjoy!
These cupcakes are light and delicious.
With Love,
Catherine
xo
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Tanna at The Brick Street Bungalow says
Oh. my. goodness!! These look so delicious!! Love me some chocolate! I'll take mine WITH the whipped cream (after I get rid of these pounds I have picked up! LOL!). blessings ~ tanna
Alida says
Delicious this cupcakes! Yummy.
Inspired by eRecipeCards says
Love the rustic look of these with the topping. sounds like a perfect combination
Thanks for sharing
Dave
Federica says
Sono davvero deliziosi i tuoi cupcakes, un concentrato di sofficità e golosità 🙂 Un abbraccio, buoan giornata