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Double Chocolate Cupcake

  • Makes: 18  
  • Freezes: excellent  
  • Preparation Time: 15 minutes 
  • Baking Time: 20 minutes 

Ingredients

Cake

1 cup250ml butter, melted

1/4 cup60ml unsweetened cocoa powder

1 cup250ml boiled water

2 cups500ml Robin Hood® All Purpose Flour

1½ cups375ml brown sugar

1 tsp5ml baking powder

1 tsp5ml baking soda

1/2 tsp2ml salt

1/3 cup75ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

2 eggs

1 tsp5ml vanilla extract

Icing

2/3 cup150ml Eagle Brand Regular or Low Fat Sweetened Condensed Milk

1 cup250ml semi-sweet chocolate

2 tbsp30ml butter

Directions

  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.

Tip(s)

Have the kids help decorate the cupcakes


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