Probably the easiest chocolate cupcake recipe you’ll ever came across.
- ½ cup butter
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
- 1 ¼ cups unsifted all-purpose flour
- ¾ tsp. baking soda
- 1 ½ cups chocolate syrup
Preheat oven to 375degrees F. Prepare muffin pan. Spray muffin holes lightly with vegetable spray. Insert paper cupcake liners. In a large bowl, cream butter sugar and vanilla together until creamy and fluffy. Add eggs and beat well together. In a separate bowl, combine flour and baking soda. Add to creamed mixture alternately with chocolate syrup. Fill cupcake cups ½ full with batter. Bake for 15-20 minutes until cake tester comes out clean. Cool before frosting with desired frosting. Makes about 2 ½ dozen cupcakes.
Be sure to choose 100% BPA-free products made from 100% pure food grade silicone. Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone. You can test this yourself by doing the “pinch and twist” test. Just twist a bit of the silicone, if it turns whitish, it’s got plastic fillers. Pure silicone will retain its color. The Belgoods Bakeware silicone mini muffin pan will help you bake like a professional. Silicone pans are very convenient to store and won’t dent. More information can be found at www.amazon.com/Silicone-Mini-Muffin-Pan-Unbreakable/dp/B00CI0SUUW/.
More Great Recipes
If you like this, feel free to share it: