Double-Chocolate Cupcakes – a delicious recipe with cake mix, water, eggs, Cooking spray, semisweet chocolate chips, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.
3
Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.
4
Split each cupcake in half horizontally using string or a serrated knife.
5
Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.
469
kcal
Calories
13
g
Fat
82
g
Carbs
13
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 10 ingredients. The key ingredients include: 1 (18.25-ounce) package light devil's food cake mix, 1 cup water, 3 large eggs, Cooking spray, 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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