Ingredients
-
3/4
-
1 1/4
-
2
-
1
-
1 3/4
-
1/2
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Double Chocolate Cocoa Cupcakes, This is a never-fail, moist chocolate cupcake recipe, one that I have been making for years , I hate giving this a bad review, but this falls on me for not reading the reviews Those that substituted margarine for the shortening had a different recipe turn out Shortening makes them greasy and I could not get past that flavor I even used butter flavored Crisco and I could still taste it The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written , I hate giving this a bad review, but this falls on me for not reading the reviews Those that substituted margarine for the shortening had a different recipe turn out Shortening makes them greasy and I could not get past that flavor I even used butter flavored Crisco and I could still taste it The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written
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Steps
|
1
Done
|
Heat Oven to 375 Degrees. |
|
2
Done
|
Line Muffin Cups With Paper. |
|
3
Done
|
in a Large Mixing Bowl, Beat Shortening and Sugar Until Light and Fluffy. |
|
4
Done
|
Add in Eggs and Vanilla, Beat Well. |
|
5
Done
|
Sift Together Flour, Cocoa, Baking Soda and Salt. |
|
6
Done
|
Add Alternately With Half and Half Cream or Milk (if Using) to Shortening Mixture, Beating Well After Each Addition. |
|
7
Done
|
Stir in Mini Chocolate Chips. |
|
8
Done
|
Fill Muffin Cups 3/4 Full With Batter. |
|
9
Done
|
Bake For 20-25 Minutes, or Until Cupcakes Test Done. |
|
10
Done
|
Remove from Pans to Wire Rack and Cool Completely Before Icing. |
