Crocker - Betty Crocker 20 best chocolate cupcake recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20588-8

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 20 Minutes Start to Finish: 1 Hour 15 Minutes Makes 24 cupcakes

• 2 cups Gold Medal all-purpose flour
• 1 teaspoons baking soda
• 1 teaspoon salt
• teaspoon baking powder
• 1 cup hot water
• cup unsweetened baking cocoa
• cup shortening
• 1 cups sugar
• 2 eggs
• 1 teaspoon vanilla

Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.

In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

1 Cupcake: Calories 160; Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g Exchanges: Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Mini Chocolate Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. Makes 72 mini cupcakes.

Tip Did you know that baking cocoa can be stored for up to 2 years if kept in a cool, dark place?

Prep Time: 20 Minutes Start to Finish: 1 Hour 10 Minutes Makes 12 cupcakes

• cup granulated sugar
• 3 tablespoons creamy peanut butter
• cup fat-free sour cream
• 1 whole egg
• 1 egg white
• 1 cup Gold Medal all-purpose flour
• cup unsweetened baking cocoa
• cup hot water
• teaspoon baking soda
• cup miniature semisweet chocolate chips
• Powdered sugar, if desired

Heat oven to 350F. Place paper baking cup in each of 12 regular-size muffin cups.

In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.

1 Cupcake: Calories 150; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 90mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 4g Exchanges: Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Tip Make your cupcakes stand out at the next bake sale or party. Sprinkle the top with powdered sugar just before wrapping or serving.

Prep Time: 30 Minutes Start to Finish: 1 Hour 25 Minutes Makes 36 cupcakes

• Cupcakes
• 2 cups Gold Medal all-purpose flour
• 2 cups granulated sugar
• 1 teaspoons baking soda
• 1 teaspoon salt
• teaspoon baking powder
• 1 cup water
• cup sour cream
• cup shortening
• 1 teaspoon vanilla
• 2 eggs
• 4 oz unsweetened baking chocolate, melted, cooled