- 3/4 cup shortening
- 1 2/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1 pinch cayenne pepper
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups water
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.
04/02/2017
recipepes.com
super easy chocolate cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
