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Chocolate Cupcakes

Posted by in Recipes on Oct 13, 2015

This is one of those good old recipes from a wonderful baker from the church where I grew up.  You know it is a recipe that has been around for a while when it calls for sour milk.  Since my daughter does not eat dairy we use coconut milk.  You can make this recipe into cupcakes or a 9×13 cake.

Chocolate Cupcakes
Print Recipe
Servings Prep Time
20 cupcakes 15 minutes
Cook Time
23 minutes
Servings Prep Time
20 cupcakes 15 minutes
Cook Time
23 minutes
Chocolate Cupcakes
Print Recipe
Servings Prep Time
20 cupcakes 15 minutes
Cook Time
23 minutes
Servings Prep Time
20 cupcakes 15 minutes
Cook Time
23 minutes
Ingredients
Frosting
Servings: cupcakes
Instructions
  1. Mix oil, hot water, and cocoa in the bowl of your mixer. Add sugar while the mixer is on low.
  2. In a separate bowl whisk flour, xanthan gum, soda, and salt. Add to mixer - mix well and be sure to scrape the sides of the bowl.
  3. Beat eggs and mix with milk and vanilla. Add to other mix.
  4. Divide batter evenly among muffin cups. Bake at 375 for 23 minutes. Or you can pour batter into a 9x13 cake pan and bake for 33 minutes.
  5. To make the frosting boil 1 T. cocoa, brown sugar, water and butter for 2 minutes. Add enough powdered sugar to thicken - about 2 cups. This frosting sets quickly so do not get this too thick.
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