When I was a kid my mother made Cocoa Pink Cuplets about once a week. They were always a little confusing to me. They aren’t really pink, they aren’t a muffin, and they’re not a cupcake. Easy to make, they always satisfy my chocolate craving … and they’re wonderful for either breakfast or dessert (recipe below)!
Chocolate chips and walnuts are stuffed in a moist batter, baked, and served naked without frosting. Even though Cocoa Pink Cuplets have a classic case of mistaken identity, these little morsels sure are yummy!
Cocoa Pink Cuplets Recipe
2 cups sifted flour
1 tablespoon cocoa
1 teaspoon salt
1 1/4 cups sugar
3/4 cup shortening
1 teaspoon vanilla
1 teaspoon baking soda
1 cup cold water
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped nuts
Preheat oven to 375 degrees.
Sift together the flour, cocoa, salt. Add the sugar gradually to the shortening, creaming well.
Blend in the 2 unbeaten eggs and vanilla. Combine the baking soda and water.
Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
Blend thoroughly after each addition with the mixer on low speed, or by hand.
Line muffin pans with muffin paper cups. Fill cups two-thirds full.
Sprinkle 1 cup (or more if you like) of the chocolate chips and the nuts over the cup cake batter.
Bake in 375 oven for 20-25 minutes
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