Double Chocolate Muffin Cupcakes

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Tastes Like a Muffin, Looks Like a Cupcake. These double chocolate muffin cupcakes bring together the best parts of a classic chocolate muffin and a soft cupcake. They have the deep cocoa flavor and tender crumb of a muffin but in a cupcake-sized portion.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 270kcal

Author Fay

EQUIPMENT

INGREDIENTS

90 g (6 tablespoon) butter unsalted and softened
120 g (½ cup) sugar
2 (2) eggs large, lightly whisked
120 ml (½ cups) milk
160 g (1¼ cups) all purpose flour
1 teaspoon (1 teaspoon) cornstarch
1 teaspoon (1 teaspoon) baking powder
35 g (½ cup) cocoa powder
90 g (½ cups) chocolate chips and extra for topping

INSTRUCTIONS

Preheat the oven to 180°C (350°F). Line 9 cupcake tray holes with baking cups.
In a mixing bowl, beat the butter and sugar with an electric mixer for 1 minute until light and fluffy.
Gradually add the whisked eggs, one-third at a time, mixing after each addition. Scrape the sides and bottom of the bowl.
Sift together the flour, cocoa powder, cornstarch, and baking powder into a separate bowl to remove any lumps.
Add half of the dry ingredients to the butter mixture, gently mixing with a spatula just until combined.
Add half of the milk, mixing again with a spatula until incorporated.
Repeat with the remaining dry ingredients, then the remaining milk, mixing just until blended. Do not overmix.
Fold in the chocolate chips until evenly distributed.
Scoop the batter evenly into 9 baking cups. Sprinkle a few extra chocolate chips on top.
Bake for 25 minutes, checking from 20 minutes onward. A skewer inserted into the center should come out with a few moist crumbs.
Let them cool in the tray for 10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

NOTES

Sift your dry ingredients to avoid lumps and create a lighter texture.
Don’t overmix the batter—mixing too much will develop the gluten, leading to a tougher crumb.
Use room temperature ingredients for a smooth batter.
Check early to avoid overbaking—ovens vary, so start checking for doneness at 20 minutes.
Customize the chocolate chips—swap in milk, dark, or even white chocolate for variety.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

NUTRITION