Double-Chocolate Cupcakes
By: Anonymous
Published: Thursday, February 11, 2010 - 11:53pm

Ingredients




1 cup all-purpose flour
cup unsweetened cocoa
1 teaspoon baking powder
teaspoon baking soda
cup butter or margarine, softened
1 cup granulated sugar
2 lrgs eggs
cup milk
1 teaspoon vanilla extract
cup miniature chocolate chips
1 pkt (3 oz.) cream cheese
1 tablespoon butter or margarine
1 cup confectioners' sugar
teaspoon vanilla extract
cup shredded coconut, toasted, optional

Preparation

1 Heat oven to 350 degrees. Line eighteen 2 1/2-inch muffin cups with paper liners. 2 Combine flour, cocoa, baking powder and baking soda in small bowl; set aside. Beat butter in mixer bowl until creamy. Beat in granulated sugar until light and fluffy. Beat in eggs one at a time. Combine milk and vanilla; add to batter alternately with dry ingredients, beginning and ending with dry ingredients. Beat 1 minute at medium speed. Fold in chocolate chips. 3 Spoon evenly into prepared pans. Bake 18 to 20 minutes until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Remove from pans and cool completely. 4 Make Cream Cheese Frosting: Beat cream cheese and butter in bowl until creamy. Beat in confectioners' sugar and vanilla until smooth. Frost tops of cupcakes. Garnish with coconut, if desired. 5 Makes 18 cupcakes. 6 Cocoa powder and miniature chocolate chips give these cupcakes a double chocolate whammy. Mini chips are preferable for this recipe because their tiny size and weight make for more even distribution in the batter. 7 Low-calorie 8 Prep time: 15 minutes plus cooling 9 Baking Time: 18 to 20 minutes 10 Degree of difficulty: easy