Easy Chocolate Cupcakes – a delicious recipe with chocolate, flour, baking powder, salt, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350u00b0F. Place cupcake liners in two 12-cup muffin tins and one 6-cup muffin tin.
2
Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.
3
Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.
1225
kcal
Calories
48
g
Fat
177
g
Carbs
23
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 9 ingredients. The key ingredients include: 6 ounces unsweetened chocolate, chopped, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and more.
Yes, Easy 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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