Chocolate Chocolate Cupcakes
The chocolate's so nice this recipe said it twice! These cupcakes have a double shot of that decadent chocolate flavor.
12 standard cupcakes
2 cups (12 ounces) semi-sweet chocolate chips, divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated (white) sugar
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Spoon batter into baking cups.
Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2 to 3 minutes or until chips have softened. Gently spread melted chocolate over top of cupcakes. Cool 10 minutes in pan on wire cooling rack; remove and cool completely.