Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla powder
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and brown sugar until well combined.
- Step 3: In another bowl, mix the melted butter, eggs, and vanilla powder together until smooth.
- Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Step 5: Fold in the chocolate chips gently into the batter before dividing it evenly among the prepared cupcake liners.
- Step 6: Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before serving.
Notes
- For optimal freshness, store your Triple Chocolate Cupcakes in an airtight container at room temperature for up to three days, or refrigerate them for up to a week.
- If you want to enjoy your cupcakes warm, simply reheat them in the microwave for about 10-15 seconds, just until they’re slightly warmed through.
- Serve your cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream on top for an indulgent treat that complements the rich chocolate flavor.
- To achieve the fluffiest texture, be careful not to overmix your batter after adding the wet ingredients; gentle folding will keep your cupcakes light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 20g