This is a print preview of "Chocolate Sponge Cake Cupcakes" recipe.

Chocolate Sponge Cake Cupcakes Recipe
by Catherine Pappas

Chocolate Sponge Cake Cupcakes

Inspired by: Weight Watchers Easy Weeknight Favorites.

Serve plain or with fresh whipped cream and enjoy!

These cupcakes are light and delicious.

With Love,

Catherine
xo

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 1 dozen

Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons cocoa (such as Hershey’s Special Dark)
  • 1 teaspoon baking powder
  • ¼ tsp. salt
  • ½ cup milk
  • 2 tablespoons butter
  • 2 eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla extract

Directions

  1. Preheat Oven 350 degrees:
  2. Butter muffin tins or use paper muffin cup liners.
  3. Sift flour with cocoa, baking powder and salt.
  4. Gently melt the milk with the butter.
  5. Beat eggs and sugar with a mixer until fluffy. Add flour mixture, milk mixture and vanilla. Beat at medium speed until smooth.
  6. Spoon batter into prepared muffin cups.
  7. Bake for 18 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes in pan on a wire rack 10 minutes; remove from pan, and cool completely.