recipe

These superchocolaty cupcakes are crowned with a dippable, delicious chocolate glaze!

safety
  • Uses the oven
  • Uses the microwave
difficulty
  • Intermediate
time
  • 1 hour, plus 1 hour and 20 minutes cooling time
yield
  • Makes 12 cupcakes

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Gather Baking Equipment

Dry measuring cups
Measuring spoons
Large liquid measuring cup
Butter knife
12-­cup muffin tin
12
paper cupcake liners
3
bowls (1 large, 1 medium, 1 small microwave-­safe)
Whisk
Toothpick
Oven mitts
Cooling rack
Rubber spatula
Serving platter

Prepare Ingredients

1 cup (5 ounces)
all-purpose flour
1 cup (7 ounces)
sugar
½ cup (2 ounces)
Dutch-processed cocoa powder
1 teaspoon
baking soda
½ teaspoon
baking powder
¼ teaspoon
salt
1 cup (8 ounces)
milk
½ cup
vegetable oil
1
large egg
1 teaspoon
vanilla extract
½ cup (3 ounces)
semisweet chocolate chips
3 tablespoons
unsalted butter, cut into 3 pieces
1
 

HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with 12 paper liners.

 
2
 
1 cup (5 ounces)
all-­purpose flour
1 cup (7 ounces)
sugar
½ cup (2 ounces)
Dutch-processed cocoa powder
1 teaspoon
baking soda
½ teaspoon
baking powder
¼ teaspoon
salt

WHISK DRY: In medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

 
3
 
1 cup (8 ounces)
milk
½ cup
vegetable oil
1
large egg
1 teaspoon
vanilla extract

WHISK WET: In large bowl, whisk milk, oil, egg, and vanilla until well combined.

 
4
 

MIX: Add flour mixture and whisk until just combined and no dry flour is visible.

 
5
 

PORTION BATTER: Pour batter into large liquid measuring cup. Divide batter evenly among muffin tin cups (each cup should be filled almost to top).

 
6
 

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.

 
7
 
½ cup (3 ounces)
semisweet chocolate chips
3 tablespoons
unsalted butter, cut into 3 pieces

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.

 
8
 

GLAZE: Remove cooled cupcakes from muffin tin. Turn each cupcake upside down and dip top in chocolate glaze. Turn cupcake right side up and let glaze set and harden, about 20 minutes.