Deep-dark chocolate cupcakes, studded with melting chocolate chips... these cakes don't even need icing. And the recipe makes 2 dozen good-sized cakes, perfect for a class party or bake sale.
Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, Cake Enhancer, and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. Stir this mixture into the dry ingredients, mixing until everything is well combined.
Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.
Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean.
Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan, and transfer to a rack to cool. Store cooled cupcakes airtight.
For more even doming, use cupcake papers. It’s amazing what a positive difference paper cup liners make in your muffins and cupcakes! See the surprising details in our blog post, How to use cupcake and muffin papers.
While cupcakes are tasty just as they are, feel free to top with Super-Simple Chocolate Frosting, White Buttercream Frosting, Chocolate Ganache, or your favorite glaze.
For fancier decorated cupcakes, check out our blog post How to frost cupcakes for any skill level.
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