Chocolate Sponge Cake Cupcakes

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

Preparation

1
Preheat Oven 350 degrees:
2
Butter muffin tins or use paper muffin cup liners.
3
Sift flour with cocoa, baking powder and salt.
4
Gently melt the milk with the butter.
5
Beat eggs and sugar with a mixer until fluffy. Add flour mixture, milk mixture and vanilla. Beat at medium speed until smooth.
6
Spoon batter into prepared muffin cups.
7
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.

 



About

Inspired by: Weight Watchers Easy Weeknight Favorites.

Serve plain or with fresh whipped cream and enjoy!

These cupcakes are light and delicious.

With Love,

Catherine
xo

Added:

Wednesday, June 6, 2012 - 9:59am

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