"The belly rules the mind."--Spanish Proverb

Chocolate-Chocolate Cupcakes Recipe

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This recipe for Chocolate-Chocolate Cupcakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA« Sugar Blend
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract

Directions:
Directions:
Preheat oven to 350║F. Line 18 muffin cups with paper muffin liners.
Combine cocoa and boiling water in a medium mixing bowl whisking until blended. Set aside.
Combine flour, SPLENDA« Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into prepared muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting (could affect POINTS values). Yields 1 cupcake per serving.

 

 

 

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