Indulge your chocolate craving with these easy chocolate cupcakes topped with whipped cream and fresh berries.
This chocolate cupcake recipe makes a great cake recipe alternative for your 4th of July party, or any other occasion.
You may also want to check out our cupcake tips below for additional tips to this recipe.
Prep 20 min. Bake 20 min.
6 oz. unsweetened chocolate, chopped
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
8 Tbsp. (1 stick) unsalted butter, softened
2 cups sugar
1 tsp. vanilla extract
4 large eggs
1 cup milk
Makes 30 cupcakes
Healthy substitutes: Make with reduced-fat/light butter and Light whipped cream
Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350 degrees Fahrenheit. Place cupcake liners in two 12-cup muffin tins and 1 6-cup muffin tin.
In a large bowl, stir flour, baking powder and salt until well mixed. In separate large bowl, using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then 1/2 cup milk. Repeat, ending with last third of dry ingredients. Do not overmix.
Fill each muffin cup about 2/3 full and bake until toothpick inserted in center of cupcake comes out clean, about 15 - 20 min.
Cool in pan on wire racks for 5 min., then remove and cool completely on racks.
When ready to serve, top with Light whipped cream or vanilla frosting and strawberries/raspberries and blueberries.
- You can make these cupcakes up to a week ahead of time and freeze them.
- Don't put the berries on the cupcakes until you're ready to serve them. If they sit too long, they will stain the frosting.
- Use red, white and blue paper muffin liners to make these cupcakes more festive.