If you like chocolate, then these are the cupcakes for you! For the frosting, I actually cheated and used a jar of hot fudge sauce. Use a newly purchased jar that has not yet been refrigerated to make spreading easy. One other tip, the chocolate chips sink to the bottom of the batter. To make sure you have chips in each cupcake, add them after you put the batter in the cups. Or if you like chips spread throughout the cupcake, toss them lightly in flour first to keep them from sinking.
1 1/2 cups all-purpose flour
3/4 cup unsweetened dutch-process cocoa powder, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/4 cups strong brewed coffee, at room temperature
1/2 cup semi-sweet chocolate chips
1 jar hot fudge sauce
Preheat the oven to 350 degrees. In a small bowl, mix together flour, cocoa, baking soda, baking powder, and salt. In a large bowl, mix together sugar, oil, and eggs until smooth. Whisk in vanilla. Alternately whisk in flour mixture and coffee, making three additions of flour mixture and two of coffee, beating until smooth. Stir in chocolate chips. Scoop batter into paper liners in muffin tins. Bake at 350 degrees for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pans on wire rack for 10 minutes. Remove from pans and let cool completely on rack. Top cooled cupcakes with frosting.
Yield: 2 dozen cupcakes
This recipe is from 125 Best Cupcake Recipes Cookbook. (Look for “Jay’s Favorite Chocolate Cupcakes”).