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Before you jump to Chocolate cupcake recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.
Healthy and balanced eating promotes a feeling of well being. We are likely to feel way less gross whenever we increase our daily allowance of healthy foods and decrease our consumption of processed foods. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be challenging if it is snack time. You can spend hours at the food market searching for an ideal snack foods to help you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?
Certain foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always far better than eating the highly processed grains we commonly come across in our grocery stores.
A large selection of instant health snacks is easily available. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to chocolate cupcake recipe. You can cook chocolate cupcake using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Chocolate cupcake:
- Prepare 2 1/2 c. all-purpose flour
- Use 2 tsp. vanilla extract
- You need 1 c. milk
- Prepare 2 large eggs
- Take 1/4 tsp. salt
- You need 1/2 tsp. baking soda
- You need 1 tsp. baking powder
- Take 2/3 c. unsweetened cocoa powder
- Get 1 1/2 c. granulated sugar
- Provide 1 c. (2 sticks) butter
Instructions to make Chocolate cupcake:
- Heat oven to 180*. Line 12-cup muffin pan with paper liners.
- Beat butter, sugar, cocoa, baking powder, baking soda, and salt in a large bowl with mixer on low speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Beat in milk and vanilla (batter may look curdled), then flour just until blended.
- Divide batter among muffin-pan cups (about scant 1⁄4 cup each), filling each about 2⁄3 full. Bake until wooden pick inserted in center of each cupcake comes out clean, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes before removing from pan to rack to let cool completely.
- Repeat step 2 with remaining batter. Let cupcakes cool completely before frosting and decorating.
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