Rich, moist chocolate cupcakes made with dark chocolate and cocoa powder.
Prep Time30 minutesmins
Cook Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Double Chocolate Cupcakes
Servings: 24Cupcakes
Calories: 292kcal
Author: Don Herman
Ingredients
2 ½cupsPLUS 2 tbsp All Purpose Flour
¼cupCocoa PowderDutch or Regular Process
¼tspBaking Soda
1tspBaking Powder
1/2tspSalt
6 ozSemi Sweet Chocolate Chips or Chocolate Barfinely chopped
¾cupButterRoom temperature
1 ¾cupLESS 1 ¾ tbsp Sugar
4lgEggs
2tspVanilla Extract
1 ½cupsWater
Instructions
Preheat oven to 365°F. Prepare 24 cupcake liners in muffin tins.
In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
In 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 with batter. Bake at 365°F for 20-22 minutes, or until the top of a cupcake springs back when pressed with your finger. Remove and cool on a rack for 10 minutes, then remove to cool completely.
Notes
Don't forget to add the butter to your chocolate before melting. Failing to do so will cause it to stick to the inside of the bowl upon addition. Not that this has ever happened to me, I just . . . uh . . . heard about it from someone.