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Easy Chocolate Cupcakes

Yield 30 cupcakes

Ingredients

  • 6 ounces unsweetened chocolate, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup milk

Nutrition Information

  • calories 154
  • fat 7 g
  • satfat 4 g
  • protein 3 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 38 mg
  • sodium 68 mg

How to Make It

  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 350°F. 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.