Triple Chocolate Cupcakes

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons cocoa powder

Steps

1. 1 Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. 2 In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. 3 In another bowl, whisk together granulated sugar, brown sugar, melted butter, milk, vanilla, and eggs.
4. 4 Combine wet and dry ingredients, stirring until just mixed. Fold in chocolate chips.
5. 5 Divide batter evenly among the cupcake liners and bake for 20 minutes.
6. 6 Let cupcakes cool completely on a wire rack.
7. 7 For frosting, beat powdered sugar, softened butter, and cocoa powder until smooth and creamy.
8. 8 Pipe or spread frosting onto cooled cupcakes.

Nutrition

Tips

• For extra chocolatey goodness, drizzle melted chocolate over the frosting.
• Store unfrosted cupcakes in an airtight container for up to 3 days.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat in the microwave for 10-15 seconds if needed.

Serving Suggestions

• Pair with a glass of cold milk or a hot cup of coffee.
• Serve at a dessert table for a holiday party.

FAQ