Double Chocolate Cupcakes

“These are chocolate cupcakes with chocolate chips. They are flavored with orange juice; I just love the taste combo of chocolate and orange! To stay on the healthy side of things, they only use 3 T. oil for fat. And besides...we NEED the bioflavanoids in chocolate, right? Er, uh, or whatever those health people said.”
READY IN:
27mins
YIELD:
10 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.

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