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Chocolate-Chocolate Cupcakes Recipe


The chocolate's so nice we said it twice! Our Chocolate-Chocolate Cupcakes have a double shot of that decadent chocolate flavor.
Makes: 24
Skill Level:

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Step 1

Preheat oven to 350°F. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cupcakes. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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Ingredients

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semi-sweet chocolate chips

2 cups (12 ounces) semi-sweet chocolate chips (divided)

butter

3/4 cup (1 1/2 sticks) butter (or margarine)

granulated sugar

1 1/2 cups granulated sugar

eggs

3 eggs

all-purpose flour

2 1/2 cups all-purpose flour

baking soda

1 teaspoon baking soda

salt

1/2 teaspoon salt

water

1 1/2 cups water

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Chocolate-Chocolate Cupcakes is rated 4.1 out of 5 by 8.
Rated 5 out of 5 by from I've made several other recipes and this one is the best yet. I went ahead and melted all of the chocolate and added 1/4 cup of heavy cream to the chocolate/butter mixture. It helps the chocolate stay creamy and smooth. I also used milk instead of water and got a moist and chocolatey cupcake. I paired it with a vanilla almond buttercream and got rave reviews.
Date published: 2012-08-20
Rated 3 out of 5 by from made more than the stated 12 standard cupcakes. more like 24. dont know exactly because I was anticipating 12 and over filled most of them. i melted all 2 cups morsels and added it to the batter, rather than put it on top of the cake. they were quite dry, but all who ate them loved them. will try again with adjustments.
Date published: 2011-02-26
Rated 5 out of 5 by from Used this to make Oreo cup cakes it was awesome. One Oreo biscuits on base then make mixture add broken Oreo biscuits instead of the choc chips (still use melted chocolate in batter), top with butter cream with crushed Oreos added awesome :)
Date published: 2013-10-24
Rated 3 out of 5 by from I substituted 3/4 cup skim milk and reduced the water to 3/4 cup and only used 1 cup of chocolate chips. They were moist, but I think they would be better using just milk. I had enough batter to make 30 cupcakes.
Date published: 2011-06-24
Rated 4 out of 5 by from I liked these cupcakes alot but like most other reviews they were a little dry and i know why. I LOVE the show cupcake wars and they said never to put water it will dry out so next time try milk (2%)
Date published: 2011-05-18
Rated 5 out of 5 by from It was my first time making cupcake for my 11 years old daughter. I cut the ingredients in to half. It came out great and beyond my expectation. She decorated them beautifully.
Date published: 2013-02-10
Rated 5 out of 5 by from I made half recipe and came pretty good . Actually made 12 cupcakes . The flavor is great and they really spongy .
Date published: 2012-10-05
Rated 3 out of 5 by from The recipe was easy to make, they came out a little dry, but they still tasted great.
Date published: 2010-12-01
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