Double Chocolate Cupcakes

Double Chocolate Cupcakes

Be prepared with a glass of milk for these cupcakes because they are rich and extra chocolate-y!

Double Chocolate Cupcakes

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup + 2 Tablespoons softened butter, divided
1 cup granulated sugar
2 eggs
2/3 cup buttermilk (or mix 2/3 cup milk with 1 teaspoon vinegar)
2 ounces (2 squares) unsweetened baking chocolate, melted and cooled (or mix 6 Tablespoons unsweetened cocoa powder with 2 Tablespoons melted butter)
1 teaspoon vanilla extract
1 ½ cups mini chocolate chips, divided
1 ½ cups confectioner’s sugar (powdered sugar)
2 Tablespoons unsweetened cocoa powder
2 ½ Tablespoons milk

Directions

1. Preheat oven to 325°. Line a cupcake pan with 24 paper liners.

2.  In a small bowl mix the flour, baking soda and salt; set aside.

3.  In a large bowl beat ½ cup of butter and sugar at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.

4. Mix ½ of the flour mixture into the sugar mixture, then mix in ½ of the buttermilk; repeat.  Stir in the melted chocolate and vanilla.

5.  Spoon the batter into prepared cups, filling each ½ full.  Sprinkle each with 2 teaspoons of mini chocolate chips.

6. Bake 20 minutes or until tops are firm.  Transfer to a wire rack to cool completely.

7.  To prepare frosting, mix confectioner’s sugar, 2 Tablespoons of butter, cocoa powder and the milk. (If it is too thick you can add a little more milk; if too thin add a little more powdered sugar).

8.  Spread frosting over cupcakes.  Top each with 1 teaspoon of mini chips.

Makes 24 cupcakes

Adapted from Great American Home Baking

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Double Chocolate Cupcakes