Double Chocolate Cocoa Cupcakes

"This is a never-fail, moist chocolate cupcake recipe, one that I have been making for years."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by sabrina atttique photo by sabrina atttique
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
photo by Juenessa photo by Juenessa
Ready In:
35mins
Ingredients:
10
Yields:
2 dozen cupcakes
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ingredients

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directions

  • Heat oven to 375 degrees.
  • Line muffin cups with paper.
  • In a large mixing bowl, beat shortening and sugar until light and fluffy.
  • Add in eggs and vanilla, beat well.
  • Sift together flour, cocoa, baking soda and salt.
  • Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
  • Stir in mini chocolate chips.
  • Fill muffin cups 3/4 full with batter.
  • Bake for 20-25 minutes, or until cupcakes test done.
  • remove from pans to wire rack and cool completely before icing.

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Reviews

  1. I hate giving this a bad review, but this falls on me for not reading the reviews. Those that substituted margarine for the shortening had a different recipe turn out. Shortening makes them greasy and I could not get past that flavor. I even used butter flavored Crisco and I could still taste it. The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written.
     
  2. I love the moist texture of these cupcakes ....very soft and I used milk instead of cream...Thanks for posting this recipe.
     
  3. My favorite chocolate cupcake recipe thus far!! I usually only make ½ a batch at a time, and use margarine instead of shortening. Thanks for sharing!!
     
  4. These are great! I used peanut butter chips instead of the mini chocolate chips. Delicious!
     
  5. I did half a batch. And it requested 5/8 cup of sugar but I used 3/8 cup. And that's perfect :) I used milk. I used regular chocolate chips. These cupcakes are moist and full of chocolate flavour. Thanks Kit :) Made for 123 hit wonders.
     
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Tweaks

  1. I hate giving this a bad review, but this falls on me for not reading the reviews. Those that substituted margarine for the shortening had a different recipe turn out. Shortening makes them greasy and I could not get past that flavor. I even used butter flavored Crisco and I could still taste it. The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written.
     
  2. I love the moist texture of these cupcakes ....very soft and I used milk instead of cream...Thanks for posting this recipe.
     
  3. These are great! I used peanut butter chips instead of the mini chocolate chips. Delicious!
     

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