Rating: 4 stars
61 Ratings
  • 5 star values: 29
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 5

An easy chocolate cupcake that will cure any chocolate lover's craving. I find that, instead of using frosting, a bit of chocolate syrup on the top works best!

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

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  • In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

Nutrition Facts

220 calories; protein 2.9g; carbohydrates 32.3g; fat 9.7g; cholesterol 20.7mg; sodium 180.3mg. Full Nutrition
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