Double-Chocolate Cupcakes

Health score
1%
Double-Chocolate Cupcakes
30 min.
6
362kcal

Suggestions


Indulge your sweet tooth with these delightful Double-Chocolate Cupcakes, a perfect treat for any chocolate lover! Ready in just 30 minutes, these cupcakes are not only quick to make but also incredibly satisfying, boasting a rich chocolate flavor that will leave you craving more. With each bite, you'll experience the perfect balance of moistness and decadence, thanks to the combination of heavy cream and mayonnaise that keeps the cupcakes tender and fluffy.

These cupcakes are a fantastic dessert option for gatherings, celebrations, or simply a cozy night in. The addition of miniature chocolate chips elevates the chocolate experience, providing delightful bursts of sweetness in every mouthful. Plus, the whipped cream topping adds a light and airy finish that beautifully complements the rich chocolate base.

Whether you're an experienced baker or a novice in the kitchen, this recipe is straightforward and fun to make. Gather your friends or family, and enjoy the process of whipping up these scrumptious treats together. With only 362 calories per serving, you can indulge without the guilt. So, preheat your oven, grab your mixing bowl, and get ready to impress with these irresistible Double-Chocolate Cupcakes!

Ingredients

  • 0.8 teaspoon baking soda 
  • 0.3 cup chocolate chips miniature
  • 0.3 cup natural cocoa powder unsweetened (not Dutch process)
  • cup flour all-purpose
  • 0.5 cup heavy cream 
  • tablespoons mayonnaise 
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • 0.5 teaspoon vanilla extract 

Equipment

  • oven
  • whisk
  • mixing bowl
  • hand mixer
  • aluminum foil
  • muffin tray

Directions

  1. Preheat oven to 350F. Line a 6-cup standard-size muffin tin with paper or foil liners.
  2. In a medium bowl, whisk together flour, 1/4 cup cocoa powder, baking soda and salt. In a large mixing bowl, whisk together mayonnaise, vanilla and 1/2 cup sugar.
  3. Add 1/3 of flour mixture to mayonnaise mixture, then stir in 1/2 cup water. Fold in remaining flour mixture, stirring until batter is smooth. Stir in mini chocolate chips.
  4. Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes.
  5. Let cupcakes cool completely in muffin tin.
  6. Combine heavy cream, remaining 1 Tbsp. sugar and remaining cocoa powder and whip with an electric mixer on high speed until cream just holds stiff peaks. Top each cupcake with whipped cream and serve.

Nutrition Facts

Calories362kcal
Protein4.35%
Fat50.26%
Carbs45.39%

Properties

Glycemic Index
32.52
Glycemic Load
23.18
Inflammation Score
-4
Nutrition Score
6.5773912162884%

Flavonoids

Catechin
2.32mg
Epicatechin
7.04mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:361.96kcal
18.1%
Fat:20.72g
31.87%
Saturated Fat:7.97g
49.8%
Carbohydrates:42.1g
14.03%
Net Carbohydrates:39.94g
14.52%
Sugar:23.71g
26.34%
Cholesterol:29.79mg
9.93%
Sodium:336.12mg
14.61%
Alcohol:0.11g
100%
Alcohol %:0.17%
100%
Caffeine:8.24mg
2.75%
Protein:4.03g
8.06%
Vitamin K:23.61µg
22.48%
Manganese:0.28mg
14.12%
Selenium:8.59µg
12.28%
Vitamin B1:0.17mg
11.45%
Folate:40.76µg
10.19%
Iron:1.65mg
9.15%
Vitamin B2:0.16mg
9.12%
Fiber:2.16g
8.63%
Copper:0.17mg
8.61%
Vitamin B3:1.32mg
6.61%
Vitamin A:323.05IU
6.46%
Phosphorus:63.26mg
6.33%
Magnesium:24.03mg
6.01%
Vitamin E:0.66mg
4.39%
Calcium:33.78mg
3.38%
Zinc:0.46mg
3.07%
Potassium:99.25mg
2.84%
Vitamin D:0.35µg
2.3%
Vitamin B5:0.18mg
1.75%
Vitamin B6:0.02mg
1.08%
Source:My Recipes