Chocolate Tomato Soup Cupcakes

By SweetyBakes

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup butter, room temperature
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup cocoa powder
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup tomato juice/V8 juice/condensed tomato soup
• 2/3 cup mini chocolate chips

Details

Adapted from bakingbites.com

Preparation

Step 1

Preheat oven to 350F. Ling 16 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, cocoa powder, egg, vanilla extract and almond extract until well blended. Stir in half of the flour mixture, followed by the tomato juice, followed by the remaining flour mixture. Mix only until no streaks of dry ingredients remain. Stir in mini chocolate chips (or finely chopped chocolate).
Divide batter evenly into prepared muffin cups.
Bake for 14-16 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes completely on a wire rack before frosting.

Makes 16.

Frost with
Chocolate Sour Cream Frosting