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Double Chocolate Cupcakes recipe

Yummy chocolate cupcakes loaded with chocolatechips, dusted with powdered sugar and drizzled with a chocolateglaze.

Recipe: Double ChocolateCupcakes

1 (12-ounce package) miniature semisweetchocolate chips – divided use
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk1 teaspoon vegetable shortening
Powdered sugar for sprinkling

  • Heat oven to 375°F (190°C).Line medium muffin cups with paper bakingcups.
  • Reserve 1/4 cup chocolate chips; set aside.
  • In a medium bowl, combine flour, cocoa,baking soda and salt; set aside.
  • In a large bowl, beat shortening and granulatedsugar until light and fluffy; beat in eggs and vanilla.
  • Add flour mixture alternately with milkto shortening mixture, beating well after each addition.
  • Stir in remaining chocolate chips.
  • Fill muffin cups 3/4 full with batter.
  • Bake 20 to 25 minutes or until cupcakesprings back when touched lightly in center. Remove from panto wire rack. Cool completely.
  • Meanwhile, place reserved chocolate chipsand shortening in a small microwave-safe bowl. Microwave at HIGH(100%) 30 seconds; stir. If necessary, microwave an additional15 seconds at a time, stirring after each heating, just untilchips are melted and smooth when stirred.
  • Sprinkle powdered sugar over top of cupcakesfirst, than, using the tines of a fork, drizzle chocolate overthe tops of cupcakes.

    Makes about 2 dozen cupcakes.

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