Chocolate Cupcakes
Ingredients
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These light and fluffy chocolate cupcakes pack TONS of chocolate flavour in each cupcake! Made with Carbonaut baking mix instead of traditional AP flour, you’ll create these number conscious crowd-pleasing treats worthy of any occasion.
Ingredients
Directions
- Preheat oven to 350°F. Line a 12-count cupcake pan with cupcake liners.
- Add chocolate and cocoa to a medium bowl and pour hot coffee over the mixture. Whisk until smooth and set in refrigerator to cool completely.
- Whisk Carbonaut Baking Mix, sugar replacer, salt, and baking soda together in medium bowl; set aside.
- Whisk oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.
- Add dry mixture to liquid mixture and whisk until smooth.
- Divide batter evenly among lined cupcake pan.
- Bake for 22-26 minutes or until the toothpick inserted into the center comes out clean. Remove from pan after 5 minutes. Let cool completely before topping with your favourite icing or dusting with cocoa.
Tip:
- Instead of icing or cocoa, lightly dust the cupcakes with powdered sugar for a pretty snowy effect. The powdered sugar will get moist and seem to disappear if you leave them too long, so be sure to do this just before serving.
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