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
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.
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
Makes about 2 dozen cupcakes.
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