Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Organic Cupcakes
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 156
- Total Fat
- 8.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 27 milligrams
- Sodium
- 135 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 2 grams
- Sugar
- 11 grams
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 156
- Total Fat
- 8.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 27 milligrams
- Sodium
- 135 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 2 grams
- Sugar
- 11 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds.
- Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.
- Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix.
- In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes.
- Serve with a sprinkle of confectioners' sugar.
Cook’s Note
Two notes about my cupcake philosophy: More cupcakes, less icing! First. Kids need to know that cupcakes are good, regardless of the color of the icing... I cannot count how many kids I have seen digging their faces into their blue fluffed out cupcakes' icing, and actually never making it to the actual dough. I call it the icing tantrum...it happens almost immediately!!!
