Basic recipe for Chocolate Cupcakes
- 1 of 4 Heat oven to 325 degrees . Place paper liners in cups of mini muffin pans (36 total).
- 2 of 4 In a small bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
- 3 of 4 In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cup water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.
- 4 of 4 Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired.
Servings Per Recipe: 36
Per Serving: 20 mg chol., 2 g sat. fat, 73 kcal cal., 3 g Fat, total, 41 mg sodium, 1 g fiber, 1 g pro., 10 g carb.