Cocoa Pink Cupcakes Recipes

COCOA PINK CUPCAKES

Steps:

• Sift together the flour, cocoa, salt.
• Add the sugar gradually to the shortening, creaming well.
• Blend in the 2 unbeaten eggs and vanilla.
• Combine the baking soda and water.
• Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
• Blend thoroughly after each addition with the mixer on low speed.
• Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
• Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
• Bake in 375 oven for 20-25 minutes.

COCOA CUPCAKES

Steps:

• Combine all dry ingredients.
• Add shortening, egg, milk, and vanilla.
• Add boiling water and beat for 3 minutes.
• Bake for 25 to 30 minutes at 350 degrees.

HOT COCOA "CUPCAKES"

Steps:

• Make the Cake: Preheat the oven to 350 degrees F.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
• Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
• Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
• When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.