Cocoa Pink Cupcakes Recipes

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

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.