Double Chocolate Cupcake
Ingredients
- Cake:
- 1 cup (250 mL) butter, melted
- 1/4 cup (60 mL) unsweetened cocoa powder
- 1 cup (250 mL) boiled water
- 2 cups (500 mL) Robin Hood® All Purpose Flour
- 1 1/2 cups (375 mL) brown sugar
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- Icing:
- 2/3 cup (150 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 1 cup (250 mL) semi-sweet chocolate
- 2 tbsp (30 mL) butter
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease a muffin pans or line with paper liners.
Step 2:
Combine melted butter, unsweetened cocoa powder and hot water in a small bowl. Stir until dissolved. Reserve.
Step 3:
In a mixing bowl combine flour, brown sugar, baking powder, baking soda and salt.
Step 4:
Pour chocolate mixture into mixing bowl, beat well. Add sweetened condensed milk, eggs and vanilla until combined.
Step 5:
Spoon batter into prepared muffin cups. Batter will be thin.
Step 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:
Step 7:
In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate and butter. Stir to combine. Use 1 tbsp (15 mL) icing per cupcake.
Tip
Have the kids help decorate the cupcakes.