As it is a "Tasty Thursday" today, I would like to share a recipe that I've used every time I make cupcakes. It's a Rachael Ray recipe and it's so easy and YUMMO!
Quick Double Chocolate Cupcakes
Ingredients:
- 1 box Devil's Food Cake Mix (although I've used Yellow, Strawberry, German Chocolate mixes as well)
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup mini semisweet chocolate chips, divided (I've also used butterscotch toffee once, paired with yellow cake)
- flour (just enough to coat the chocolate chips) - Janelle's added tip
- 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color
Directions:
Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips (make sure it's coated in flour so it won't sink at the bottom of the cupcake). Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
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