Chocolate Medallion Cupcakes Recipe

Name: Chocolate Medallion Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter or margarine; 1/4 c. vegetable shortening; 2 c. sugar; 2 eggs (unbeaten); 2 c. sifted cake flour; 1/8 tsp. salt; 3/4 c. Hershey's cocoa; 3/4 c. boiling water; 1 1/2 tsp. baking soda; 1 c. buttermilk; 1 tsp. vanilla

Servings: persons

1/4 c. butter or margarine
1/4 c. vegetable shortening
2 c. sugar
2 eggs (unbeaten)
2 c. sifted cake flour
1/8 tsp. salt
3/4 c. Hershey's cocoa
3/4 c. boiling water
1 1/2 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla

1
Preheat oven to 350u00b0.
2
Cream butter and shortening together; add sugar gradually, creaming until light and fluffy.
3
Add eggs, one at a time, beating well each time.
4
Sift flour and salt together; set aside.
5
Make a smooth paste of the cocoa and boiling water; cool slightly.
6
Stir baking soda into buttermilk and add alternately with sifted flour to creamed mixture, beginning and ending with flour mixture.
7
Add cocoa-water mixture and blend well.
8
Blend in vanilla.
9
Bake 15 minutes in cupcake tins.

2014

kcal

Calories

118

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1/4 c. vegetable shortening, 2 c. sugar, 2 eggs (unbeaten), and more.

Yes, Chocolate Medallion Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Medallion Cupcakes

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