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Chocolate Cupcake Recipe With Margarine

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Chocolate Cupcakes Recipe Live Well Bake Often
Chocolate Cupcakes Recipe Live Well Bake Often from www.livewellbakeoften.com

Description

Chocolate cupcakes are a classic treat that everyone loves. Whether it’s a birthday party, a special occasion, or just a simple snack, these delicious cupcakes are a surefire hit. This recipe is made with margarine, which gives it a unique flavor and texture that’s sure to please. The combination of chocolate and margarine will leave your taste buds tingling with delight. These cupcakes are moist, rich, and full of flavor. They’re easy to make, and you can even freeze them for later. So next time you’re looking for something special to make, try this chocolate cupcake recipe with margarine.

Ingredients

For the cupcakes:

  • 1 and 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup margarine, softened
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup cocoa powder
  • 1/4 cup hot water

For the frosting:
  • 1/2 cup margarine, softened
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 1/4 cup cocoa powder
  • 1/4 cup hot water

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with margarine or line with cupcake liners.

2. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat the margarine and eggs until creamy. Add the vanilla extract and mix until combined.

4. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

5. In a small bowl, whisk together the cocoa powder and hot water until smooth. Add this mixture to the cupcake batter and mix until just combined.

6. Fill the muffin tin with the cupcake batter, filling each cup about 3/4 full.

7. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

8. To make the frosting, beat the margarine until creamy. Slowly add the powdered sugar and mix until combined. Add the vanilla extract, heavy cream, cocoa powder, and hot water and mix until combined.

9. Frost the cooled cupcakes with the chocolate frosting. Enjoy!

Equipment

You will need the following equipment to make these cupcakes:

  • Mixing bowls
  • Whisk
  • Spatula
  • 12-cup muffin tin
  • Cupcake liners (optional)
  • Electric mixer
  • Toothpick

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months. To thaw, place the cupcakes in the refrigerator overnight.

If you’d like to make a larger batch, you can double the ingredients and bake the cupcakes in two 12-cup muffin tins.

You can also use vegetable oil instead of margarine if you prefer.

If the frosting is too thick, you can add a bit more heavy cream to thin it out.

Nutrition

One cupcake with frosting yields about 250 calories, 12 grams of fat, 37 grams of carbohydrates, and 3 grams of protein.


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