2 cups sifted Cake Flour (Swan’s Down or Softasilk)
1 1/4 cups Granulated Sugar
1/3 cup Cocoa (Nestle)
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
2 tbsp Instant Chocolate Pudding Mix (Jello)
1 tsp Kosher Salt

1/2 cup Bittersweet Chocolate
1/3 cup Balsamic Vinegar

1 cup Buttermilk
1/4 cup Vegetable Shortening (Crisco)
2 whole Eggs
1 tsp Vanilla Extract or Pure Vanilla


• Preheat oven to 350º F.

• Sift Cake Flour before measuring out 2 cups.

• Combine Flour, Sugar, Cocoa, Baking Soda, Baking Powder, Pudding and Salt. Sift 2 times and set aside.

• Over low heat in small saucepan or double boiler, melt Chocolate together with Vinegar. Stir to incorporate. Once melted, remove from heat and set aside.

• In large mixing bowl, combine dry ingredients with Buttermilk, Shortening, Eggs and Vanilla. Mix on medium speed for 2 minutes. Add in melted chocolate mixture. Continue mixing until well incorporated.

• Place cupcake wrappers in cupcake pan.

• Using a spoon, fill each cupcake circle until it is no more then 1/2 way up the sides.

• Bake for 25 minutes or until a testing toothpick comes out clean. Let cool on cooling racks.

• Ice each cupcake with Whipped Marscapone Icing.

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Sweet & Sour Chocolate Kissin' Cupcakes(Click Image To View Detail)

Category: Sweet Treats

Servings: 24 Cupcakes

Misfit Level: Intermediate

Notes From Betty:

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