Double Chocolate Cupcakes (Under 3,000 Ft.)
Rich, moist chocolate cupcakes made with dark chocolate and cocoa powder.
Servings: 24 Cupcakes
Calories: 292kcal
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1/4 cup Cocoa Powder Dutch or Regular Process
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 6 oz Semi Sweet Chocolate Chips or Chocolate Bar, finely chopped
- 3/4 cup Butter Room Temperature
- 1 3/4 cups Sugar
- 3 lg Eggs
- 2 tsp Vanilla Extract
- 1 1/2 cups Water
Instructions
- Preheat oven to 350°F. Prepare 24 cupcake liners in muffin tins.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In a microwave-safe bowl, combine the chocolate chips or chopped chocolate and butter. Microwave on full power for 20 seconds and stir. Continue this process just until chocolate is melted. Set aside to cool.
- In a mixing bowl, combine the butter/chocolate mixture and sugar. Beat on medium speed until well-combined. Add eggs, one at a time, beating to incorporate after each addition. Add vanilla and blend.
- Add flour mixture alternating with water in 3 additions. Beat until well-combined.
- Fill cups 1/2 full (just 1/2 full - they will rise). Bake at 350°F for 18 to 20 minutes, or until a center cupcake springs back when touched. (The toothpick method may result in removing the cupcakes a little too soon.) Remove and cool on a rack for 10 minutes, then remove from tins and cool completely.
Notes
Don't forget to add the butter to the chocolate before melting.