Mary Moore Chocolate Cupcakes Recipe

Name: Mary Moore Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup butter (room temperature); 2 cups packed brown sugar; 1/2 cup cocoa; 1 egg; 1 cup sour milk (or 1 Tbsp. vinegar in 1 cup milk); 3/4 cup hot water; 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 1/2 cups flour; 1 teaspoon vanilla

Servings: persons

2/3 cup butter (room temperature)
2 cups packed brown sugar
1/2 cup cocoa
1 egg
1 cup sour milk (or 1 Tbsp. vinegar in 1 cup milk)
3/4 cup hot water
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla

1
In beater bowl, cream together butter, sugar and cocoa. Add egg and blend.
2
Stir in sour milk and hot water to which 1 teaspoons baking soda has been added.
3
In another bowl, mix together the baking powder, salt and flour. Add all at once to the creamed mixture. Add vanilla. Stir to incorporate all the flour mixture, then beat with mixer at high speed for 3 minutes, scraping down sides of bowl with spatula.
4
Spoon into paper-lined muffin tins filling 2/3 full. Bake at 350u00b0 for 18-20 minutes. Frost with Fudge Icing.
5
FUDGE ICING.
6
1/2 cup butter, 1 egg, 1/4 cup cocoa, 2 cups icing sugar, milk (see below).
7
In bowl, cream together butter and cocoa. Add egg and blen well. Mix in icing sugar, then using beater on high, combine throughly. If too stiff, add 1 tsp milk at a time until desired consistency is reached. Fudge icing should be thick and moist rather than light and fluffy.

1066

kcal

Calories

Fat

176

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: 2/3 cup butter (room temperature), 2 cups packed brown sugar, 1/2 cup cocoa, 1 egg, and more.

Yes, Mary Moore Chocolate 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.

Mary Moore Chocolate Cupcakes

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