Double Chocolate Cupcake

By mitzzy

These cupcakes are a fabulous special occasion dessert, and they taste as good as they look! They have an amazing fudgy chocolate taste and texture – both in the cake and the icing. Enjoy.

Ingredients

• Cake
• 1 cup (250mL) butter, melted
• 1/4 cup (60mL) unsweetened cocoa powder
• 1 cup (250mL) boiled water
• 2 cups (500mL) Robin Hood® All Purpose Flour
• 1 1/2 cups (375mL) brown sugar
• 1 tsp (5mL) baking powder
• 1 tsp (5mL) baking soda
• 1/2 tsp (2mL) salt
• 1/3 cup (75mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
• 2 eggs
• 1 tsp (5mL) vanilla extract
• Icing
• 2/3 cup (150mL) Eagle Brand Regular or Low Fat Sweetened Condensed Milk
• 1 cup (250mL) semi-sweet chocolate
• 2 tbsp (30mL) butter

Details

Servings 18

Preparation

Step 1

1. Preheat oven to350ºF (180ºC). Grease a muffin pans or line with paper liners.
2. Combine melted butter, unsweetened cocoa powder and hot water in a small bowl. Stir until dissolved. Reserve.
3. In a mixing bowl combine flour, brown sugar, baking powder, baking soda and salt.
4. Pour chocolate mixture into mixing bowl, beat well. Add sweetened condensed milk, eggs and vanilla until combined.
5. Spoon batter into prepared muffin cups. Batter will be thin.
6. Bake in preheated oven for 20 minutes, or until a toothpick inserted in centre comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Icing:
7. In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate and butter. Stir to combine. Use 1 tbsp (15mL) icing per cupcake.

Tips:
Have the kids help decorate the cupcakes