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Chocolate Cupcakes
SUBMITTED BY:
Ladan
PHOTO BY:
Allrecipes
"Chocolate cupcakes are the ultimate party food. Make some for your next party!"
RECIPE RATING:
Read Reviews
(173)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
Original recipe yield 16 cupcakes
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
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REVIEWS
Reviewed on Oct. 22, 2003 by A cook from London, England
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A cook from London, England
Oct. 22, 2003
I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it.
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46 users found this review helpful
I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups...
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Reviewed on Jan. 23, 2004 by
Abi
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Abi
Jan. 23, 2004
WOW! These were awesome! They are very cake-like and soft, and are amazing without any icing. I filled the muffin cups about halfway and they rose right to the top of the cups and made 15(I halved the recipe).. there really wasn't a size problem for me. Thank you!
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27 users found this review helpful
WOW! These were awesome! They are very cake-like and soft, and are amazing without any icing....
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Reviewed on Oct. 20, 2003 by
TXMomof2
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TXMomof2
Oct. 20, 2003
Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't fill each cup as full as stated, closer to 1/2). They will be the perfect size for icing. If you aren't planning on icing them you could make 24 cupcakes. I made these with the help of a 3 yr old and a 1 yr old. They both love them! I did need to bake them a bit longer (about 10 min) but our oven usually needs a bit longer so others might not not need to.
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26 users found this review helpful
Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't...
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Reviewed on Jan. 6, 2004 by STARMER
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STARMER
Jan. 6, 2004
These cupcakes are pretty good, but nothing exceptional. Also, the instructions are misleading; they say to cream 3 Tbsp. of butter with 1 1/2 cups of sugar. It's virtually impossible to cream such a small amount of butter with 8 times the amount of sugar! The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. The best part about these cupcakes is they are lowfat!
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20 users found this review helpful
These cupcakes are pretty good, but nothing exceptional. Also, the instructions are...
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Reviewed on Jun. 7, 2006 by
Renee Marie
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Renee Marie
Jun. 7, 2006
These were quick and easy to make. I followed the recipe exactly, and mine came out moist, with a good flavor. I decided that they didn't really need any frosting. I brought some to a friend to surprise him for his birthday. About half a dozen people tried them, and they were all impressed. Somebody asked whether I'd used a mix.
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14 users found this review helpful
These were quick and easy to make. I followed the recipe exactly, and mine came out moist,...
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Reviewed on Feb. 17, 2008 by
Valerie's Kitchen
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Valerie's Kitchen
Feb. 17, 2008
These turned out so good! I had some buttermilk to use up so I subbed that for the regular milk. I recommend it if you've got some on hand. I frosted with a rich semisweet/bittersweet chocolate frosting.
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13 users found this review helpful
These turned out so good! I had some buttermilk to use up so I subbed that for the regular...
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Reviewed on Oct. 22, 2003 by AZAHAR
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AZAHAR
Oct. 22, 2003
pretty good. i added more cocoa and subbed applesauce for the butter, since i had none on hand. i frosted them with a chocolate/peppermint buttercream icing and they were gobbled up. will make again.
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10 users found this review helpful
pretty good. i added more cocoa and subbed applesauce for the butter, since i had none on...
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Reviewed on Feb. 12, 2008 by Laura
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Laura
Feb. 12, 2008
Ok, the recipes says it makes 16 cupcakes. I made 18 and had TONS of batter left over. Not only that, but even with the cups half full (large cups) they over flowed. And fell. And were that kind of too moist texture. Not well done at all.
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9 users found this review helpful
Ok, the recipes says it makes 16 cupcakes. I made 18 and had TONS of batter left over. Not...
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Reviewed on Feb. 10, 2006 by BEAUSBUBBS
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BEAUSBUBBS
Feb. 10, 2006
i love this recipie baked it quite a lot, my kids love it but i add only 1/2 a cup of cocoa or it seems a little to dry instead of moist for the kids but otherwise this recipie rocks!!!!
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9 users found this review helpful
i love this recipie baked it quite a lot, my kids love it but i add only 1/2 a cup of cocoa or...
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Reviewed on Aug. 11, 2003 by JOLENE_PAUL
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JOLENE_PAUL
Aug. 11, 2003
I thought this recipe was great! They were moist and fluffy, the perfect amount of flavour, and they're low in fat. What more could you ask for?
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9 users found this review helpful