Chocolate cola cupcakes
36 cupcakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour; |
| 2 | cups | White or brown sugar; packed |
| ¾ | cup | Cocoa; measured then sifted |
| 2 | teaspoons | Baking powder; |
| Tiny pinch salt; | ||
| 1 | teaspoon | Vanilla; |
| 2 | Eggs; | |
| ½ | cup | Vegetable oil; |
| 1 | cup | Cola -=OR=- |
| 1 | cup | Strong coffee; or water |
| 1 | cup | Buttermilk -=OR=- |
| 1 | cup | Yogurt; |
Directions
Preheat oven to 350 degrees. Line muffin tins with cupcake liners. In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, baking soda, baking powder and salt. Stir in vanilla, eggs, vegetables oil, cola that has been stirred some to reduce carbonation (or strong coffee or water), and buttermilk or yogurt.
Use a wire whisk or beat with an electric mixer at medium speed for 2 minutes. Batter will be thin. Pour batter into prepared liners, about half full. Bake 20 to 24 minutes, or until cupcakes are sightly puffed up in the center and spring back when touched. After 5 minutes, remove from the pans and finish cooling on wire rack.
Cupcakes will flat, not rounded. Cupcakes may be frozen. Source: The San Diego Union-Tribune, Food Section, Feb 23, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-22-95