DARIGOLD Chocolate Cup Cakes

DARIGOLD Chocolate Cup Cakes

DARIGOLD Chocolate Cup Cakes, vintage clipped recipe


1/2 cup (1/4 pound) DARIGOLD Butter
1 cup brown sugar
1 egg
1 1/2 tablespoons DARI Powdered Buttermilk
1 1/2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 cup water
2 ounces unsweetened chocolate, melted
1/2 cup chopped walnuts


Cream DARIGOLD Butter and sugar thoroughly. Add egg and beat well. Sift dry ingredients together. Add to creamed mixture alternately with water. Stir in melted chocolate and nuts. Spoon into well buttered medium-sized muffin pans, filling one-half full. 

Bake in a moderately hot oven, 400-degrees, 15 to 20 minutes. Frost with chocolate frosting. 

Makes 12 to 15 medium cupcakes. 

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