Lilybeaner Does it All!

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Chocolate Cupcakes

on May 19, 2014


Yield: 24


  • 1/2 cup dark chocolate
  • 1/2 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup unsweetened applesauce
  • 1/2 cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract


  1. Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  Place chocolate in bowl.  Pour boiling water over chocolate; let sit 1 minute.  In bowl, sift flour, sugar, cocoa, baking powder and salt.
  2. On low speed, beat chocolate until smooth.  Add sour cream, applesauce, oil, eggs and vanilla; on low beat until just blended.  On low, beat in flour mixture until just incorporated.
  3. Fill each liner two-thirds full with batter.  Bake 13-15 min until pick inserted into centers comes out clean.  Cool 10 min.  Transfer from pans to racks; cool.


Source: Woman’s World magazine April 28, 2014 issue


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