Double Chocolate Cupcakes

Double Chocolate Cupcakes


2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter or margarine (softened)
2 teaspoons vanilla extract
4 large eggs
1 cup milk
1 package (12 ounce) mini chocolate chips (divided in half)

For the Frosting:
2 1/2 cups sifted powder sugar
1/2 cup butter or margarine (softened)
1/4 cup milk
1 teaspoon vanilla extract
Remaining Chocolate Chips


  1. In a medium bowl mix flour, baking powder and salt in a small bowl and set aside.

  2. In a large bowl beat granulated sugar, butter and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture and milk. Stir in half of the mini chocolate chips.

  3. Spoon batter into 24 paper-lined muffin cups, filling 3/4 full.

  4. Bake at 350F for approximately 20 minutes or until tops of cupcakes spring back when lightly pressed. Cool for 1 minute before removing from pan to cool completely. Frost.