Chocolate Cupcakes
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic vintage recipe for rich chocolate cupcakes baked to fluffy perfection. These delightful treats are easily prepared and topped off with a simple boiling water finish for an exceptionally moist crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 12-18 Cupcakes |
🔪 Key Equipment
- Mixing bowl
- Electric beater
- Muffin tins
- Cupcake papers
- Toothpick
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Sugar | None |
| 1/2 Cup | Cocoa Powder | None |
| 1/2 Cup | Shortening | None |
| 1 1/2 Cups | Flour | Sifted |
| 3/4 Teaspoon | Salt | None |
| 1 Teaspoon | Soda | Baking soda |
| 1 Teaspoon | Vanilla Extract | None |
| 1 | Egg | None |
| 1/2 Cup | Milk | None |
| 1/2 Cup | Water | Boiling |
Instructions
Step 1: Prep and Mix
- Preheat oven to 350°F. Line muffin tins with cupcake papers.
- In a mixing bowl, combine 1 cup Sugar, 1/2 cup Cocoa Powder, 1/2 cup Shortening, 1 1/2 cups sifted Flour, 3/4 teaspoon Salt, 1 teaspoon Soda, 1 teaspoon Vanilla Extract, 1 Egg, and 1/2 cup Milk.
Step 2: Finish Batter and Bake
- Add 1/2 cup boiling Water last to the batter.
- Beat the mixture for 3 minutes with an electric beater until smooth and well incorporated.
- Fill cupcake papers about two-thirds full with the batter.
- Bake at 350°F for 25 minutes or less, checking for doneness with a toothpick until it comes out clean.
💡 Make-Ahead & Storage: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
