Double Chocolate Cocoa Cupcakes Recipe

Name: Double Chocolate Cocoa Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Crisco shortening; 1 1/4 cups sugar; 2 eggs; 1 teaspoon vanilla; 1 3/4 cups flour; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup half-and-half cream or 1 cup milk; 1 cup miniature chocolate chip

Servings: persons

3/4 cup Crisco shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup half-and-half cream or 1 cup milk
1 cup miniature chocolate chip

1
Heat oven to 375 degrees.
2
Line muffin cups with paper.
3
In a large mixing bowl, beat shortening and sugar until light and fluffy.
4
Add in eggs and vanilla, beat well.
5
Sift together flour, cocoa, baking soda and salt.
6
Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
7
Stir in mini chocolate chips.
8
Fill muffin cups 3/4 full with batter.
9
Bake for 20-25 minutes, or until cupcakes test done.
10
remove from pans to wire rack and cool completely before icing.

1065

kcal

Calories

Fat

147

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 10 ingredients. The key ingredients include: 3/4 cup Crisco shortening, 1 1/4 cups sugar, 2 eggs, 1 teaspoon vanilla, and more.

Yes, Double Chocolate Cocoa 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.

Double Chocolate Cocoa Cupcakes

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