These superchocolaty cupcakes are crowned with a dippable, delicious chocolate glaze!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with 12 paper liners.
WHISK DRY: In medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
WHISK WET: In large bowl, whisk milk, oil, egg, and vanilla until well combined.
PORTION BATTER: Pour batter into large liquid measuring cup. Divide batter evenly among muffin tin cups (each cup should be filled almost to top).
BAKE AND COOL: Bake cupcakes until toothpick inserted in center of 1 cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool completely in muffin tin on cooling rack, about 1 hour.
MELT: In small bowl, combine chocolate chips and butter. Heat in microwave at 50 percent power for 2 minutes. Stir with rubber spatula until smooth.
The recipe doesn’t actually call for any chocolate in the cupcake batter, just cocoa powder. Cocoa comes from the seeds of cacao plants. The seeds are fermented, dried, roasted, ground up, and separated from cocoa butter to make cocoa powder. While cocoa powder has tons of concentrated chocolate flavor, it has none of the sweetness of chocolate. On its own, cocoa powder is really bitter!