Moist Chocolate Cupcakes

1. 1

   Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3-4 minutes or until smooth, stopping to scrape sides of bowl as needed.

2. 2

   Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each 2/3 full.

3. 3

   Bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, cool 1 hour or until completely cool.

4. 4

   Frost as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.