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  • Chocolate Sponge Cake Cupcakes

    1 vote
    Chocolate Sponge Cake Cupcakes
    Prep: 10 min Cook: 18 min Servings: 1
    by Catherine Pappas
    920 recipes
    >
    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

    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.

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