Chocolate Baby Cakes

Chocolate Baby Cakes

Prep:
15 mins
Cooking:
18 mins
Level:
Easy
Cooling:
20 mins
Yields:
20

Chocolate Baby Cakes are a quick yet elegant springtime sensation at any baby or bridal shower. These festive cupcakes bring a sweet touch to special celebrations.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Prepared white frosting
  • Pink and/or blue food coloring

Directions

PREHEAT oven to 350° F. Paper-line 20 muffin cups.

COMBINE flour, cocoa, baking soda and salt in large bowl.

BEAT sugar and butter in large mixer bowl until smooth. Beat in eggs and vanilla extract. Beat in flour mixture alternately with milk. Spoon ¼ cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.

COMBINE frosting and a couple drops of desired food coloring in medium bowl; stir well. Frost cupcakes.

Baker's Comments

Nutritional Information

  • Serving Size
    1/20 of recipe
  • Calories 250
  • Calories from Fat 90

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 10g 15%
  • Saturated Fat 4g 20%
  • Cholesterol 35mg 11%
  • Sodium 210mg 9%
  • Carbohydrates 40g 13%
  • Dietary Fiber 1g 3%
  • Sugars 30g
  • Protein 3g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%

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