Double Chocolate Cupcakes – a delicious recipe with flour, sugar, cocoa, baking soda, salt, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine dry ingredients. Make a well in the middle.
2
In a separate bowl, combine wet ingredients, including the 1/3 cup water.
3
Put wet mixture in the well of dry ingredients. Stir just until moistened.
4
Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
5
Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
6
Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
7
Number of muffins really depends on how full you fill your tins.
8
Sprinkle tops with confection's sugar, if desired.
505
kcal
Calories
19
g
Fat
79
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 cups flour, 1/2 cup sugar, 1/4 cup cocoa, 1 teaspoon baking soda, and more.
Yes, Double Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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