Quick Chocolate Cupcakes

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.

2. 2

   In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy.

3. 3

   Mix in the eggs one at a time, then stir in the vanilla, instant coffee, and cayenne pepper.

4. 4

   Combine the flour, cocoa, baking powder, baking soda, and salt; stir into the batter, alternating with the water, just until blended.

5. 5

   Spoon the batter into the prepared cups, dividing it evenly.

6. 6

   Bake in the preheated oven for 20 to 25 minutes, until the tops spring back when lightly pressed.

7. 7

   Cool in the pan set over a wire rack.

8. 8

   When cool, arrange the cupcakes on a serving platter and frost as desired.

• Calories 242.56 kcal Moderate
• Protein 3.29 g Low Source
• Carbs 34.79 g Moderate
• Total Fat 10.04 g Moderate
• Saturated Fat 2.75 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 19.45 mg Moderate
• Sodium 22.82 mg Low Source
• Fiber 1.6 g Low Source
• Sugar 19.5 g High
• Added Sugar 0.83 g Low Source
• Calcium 5.63 mg Low Source
• Iron 1.64 mg Low Source
• Potassium 2.35 mg Low Source
• Vitamin A 10.33 mcg_rae Low Source
• Vitamin C 0.01 mg Low Source
• Vitamin D 0.33 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Eggs 🥚
• Wheat 🌾
• Gluten
• Sulfites
• Chocolate 🍫