Double-Chocolate Cupcakes

Double-Chocolate Cupcakes
45 min.
24
157kcal

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Indulge your sweet tooth with these luscious Double-Chocolate Cupcakes, the perfect treat for any chocolate lover. With a delightful combination of rich devil's food cake and gooey chocolate filling, these cupcakes are sure to impress your friends and family at any gathering. Ready in just 45 minutes, you can whip up a batch of 24 cupcakes that are not only delicious but also surprisingly light, clocking in at only 157 calories each!

The secret to their irresistible taste lies in the use of semisweet chocolate chips and a luxurious cocoa mixture that transforms these cupcakes into a chocolate lover's dream. Each bite offers a harmonious blend of soft, moist cake and a creamy chocolate filling, making them the ultimate dessert. Best of all, they are easy to make, requiring minimal equipment and skill, so even beginner bakers can create this decadent dessert.

Whether you're celebrating a special occasion, hosting a party, or simply treating yourself to a delectable dessert, these Double-Chocolate Cupcakes are the answer. With their elegant presentation, they're not just a delight to eat but also a feast for the eyes. Get ready to dive into a world of chocolatey goodness that promises to leave everyone wanting more!

Ingredients

  • 18.3 ounce duncan hines devil's food cake light
  • large eggs 
  • 0.3 cup skim milk fat-free
  • cups powdered sugar sifted
  • tablespoons powdered sugar 
  • 0.3 cup semi chocolate chips 
  • tablespoons cocoa powder unsweetened
  • teaspoons vanilla extract 
  • cup water 

Equipment

  • bowl
  • oven
  • wire rack
  • blender
  • double boiler
  • muffin liners
  • serrated knife

Directions

  1. Preheat oven to 35
  2. Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.
  3. Divide batter evenly among 24 muffin cups coated with cooking spray.
  4. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.
  5. Split each cupcake in half horizontally using string or a serrated knife.
  6. Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally.
  7. Remove from heat; stir in 2 cups powdered sugar and vanilla.
  8. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.

Nutrition Facts

Calories157kcal
Protein5.81%
Fat26.11%
Carbs68.08%

Properties

Glycemic Index
1.39
Glycemic Load
0.04
Inflammation Score
-1
Nutrition Score
3.2086956138196%

Flavonoids

Catechin
0.41mg
Epicatechin
1.23mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:156.81kcal
7.84%
Fat:4.76g
7.33%
Saturated Fat:1.36g
8.53%
Carbohydrates:27.94g
9.31%
Net Carbohydrates:27.04g
9.83%
Sugar:19.58g
21.76%
Cholesterol:23.44mg
7.81%
Sodium:188.83mg
8.21%
Alcohol:0.11g
100%
Alcohol %:0.27%
100%
Caffeine:5.42mg
1.81%
Protein:2.38g
4.77%
Phosphorus:82.79mg
8.28%
Iron:1.29mg
7.18%
Selenium:4.95µg
7.08%
Copper:0.14mg
7.02%
Manganese:0.1mg
5%
Magnesium:17.75mg
4.44%
Vitamin B2:0.07mg
4.19%
Calcium:41.61mg
4.16%
Folate:16.55µg
4.14%
Fiber:0.9g
3.59%
Potassium:104.86mg
3%
Vitamin B1:0.04mg
2.78%
Zinc:0.36mg
2.39%
Vitamin E:0.32mg
2.11%
Vitamin B3:0.38mg
1.92%
Vitamin B5:0.14mg
1.42%
Vitamin B12:0.07µg
1.23%
Vitamin B6:0.02mg
1.1%
Vitamin D:0.15µg
1.02%
Source:My Recipes