Double Chocolate Cupcakes

Recipe by Debbie R.
READY IN: 27mins
YIELD: 10 muffins




  • Combine dry ingredients. Make a well in the middle.
  • In a separate bowl, combine wet ingredients, including the 1/3 cup water.
  • Put wet mixture in the well of dry ingredients. Stir just until moistened.
  • Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
  • 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.).
  • Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
  • Number of muffins really depends on how full you fill your tins.
  • Sprinkle tops with confection's sugar, if desired.