Recipe Details
Ingredients
-
10tablespoonsbutter
-
1 ¼cupswhite sugar
-
4eggs
-
¼teaspoonalmond extract
-
1teaspoonvanilla extract
-
1 ½cupsall-purpose flour
-
¾cupunsweetened cocoa powder
-
2teaspoonsbaking powder
-
¼teaspoonsalt
-
¾cupmilk
Cooking Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
-
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
-
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories201 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 5g |
27% |
| Cholesterol 67mg |
22% |
| Sodium 172mg |
7% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 2g |
6% |
| Total Sugars 16g |
|
| Protein 4g |
8% |
| Calcium 63mg |
5% |
| Iron 1mg |
8% |
| Potassium 111mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
