Cocoa Pink Cupcakes Recipe

Name: Cocoa Pink Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sifted flour; 1 tablespoon cocoa; 1 teaspoon salt; 1 1/4 cups sugar; 3/4 cup shortening; 2 eggs; 1 teaspoon vanilla; 1 teaspoon baking soda; 1 cup cold water; 1 (6 ounce) package semi-sweet chocolate chips; 1/2 cup chopped nuts

Servings: persons

2 cups sifted flour
1 tablespoon cocoa
1 teaspoon salt
1 1/4 cups sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 cup cold water
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped nuts

1
Sift together the flour, cocoa, salt.
2
Add the sugar gradually to the shortening, creaming well.
3
Blend in the 2 unbeaten eggs and vanilla.
4
Combine the baking soda and water.
5
Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
6
Blend thoroughly after each addition with the mixer on low speed.
7
Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
8
Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
9
Bake in 375 oven for 20-25 minutes.

680

kcal

Calories

Fat

126

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: 2 cups sifted flour, 1 tablespoon cocoa, 1 teaspoon salt, 1 1/4 cups sugar, and more.

Yes, Cocoa Pink 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.

Cocoa Pink Cupcakes

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