Name: Easy One-Bowl Milk Chocolate Fudge Cupcakes
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup brown sugar; 1/4 cup unsweetened baking cocoa (sifted); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/8 - 1/4 teaspoon cinnamon (optional); 1 cup milk or 1 cup half-and-half cream; 1 egg, slightly beaten; 1/3 cup salad oil (use Canola or vegetable oil); 1 teaspoon vanilla (can use 2 teaspoons); 1 cup semisweet mini chocolate chips; 1/2 cup chopped nuts (optional)

Servings: 4 persons

1 3/4 cups all-purpose flour
1 cup brown sugar
1/4 cup unsweetened baking cocoa (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 - 1/4 teaspoon cinnamon (optional)
1 cup milk or 1 cup half-and-half cream
1 egg, slightly beaten
1/3 cup salad oil (use Canola or vegetable oil)
1 teaspoon vanilla (can use 2 teaspoons)
1 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)

1
Set oven to 350 degrees.
2
Line 12 regular size muffin tin with paper liners.
3
In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
4
In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
5
Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
6
Mix in the chocolate chips and nuts (if using).
7
Divide the batter evenly between the lined muffin tins.
8
Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
9
Cool, and frost with favorite chocolate frosting.

No nutritional information available.

No additional tips available.

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

Easy One-Bowl Milk Chocolate Fudge Cupcakes

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