Double Chocolate Cupcakes Recipe
Double Chocolate Cupcakes Recipe photo by Taste of Home

Double Chocolate Cupcakes Recipe

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4.5 29 37
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Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 14 servings


  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/3 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup miniature semisweet chocolate chips

Nutritional Facts

1 each: 139 calories, 2g fat (1g saturated fat), 1mg cholesterol, 221mg sodium, 29g carbohydrate (0g sugars, 1g fiber), 3g protein Diabetic Exchanges:1-1/2 starch, 1/2 fat


  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips.
  2. Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.
Originally published as Double Chocolate Cupcakes in Light & Tasty April/May 2001, p56

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Reviewed Feb. 17, 2016

"These are the best thing when I need a chocolate fix. Am working on another batch, everybody at work gobbled them up."

Reviewed Jan. 29, 2015

"Used regular size dark chocolate chips. Sprinkled cooled cupcakes with powdered sugar. Very good!"

Reviewed Sep. 22, 2014

"A tiny bit dry"

Reviewed Aug. 5, 2013

"I made these with gluten free flour, they turned out great!! I used 1/2 cup cocoa powder and reduced the flour to 1 1/3 cups. I mixed 1/2 cup of chips with flour & cocoa so they didn't fall to bottom. It made 6 JUMBO muffins. YUMMY!!!"

Reviewed Jul. 6, 2012

"Great light treat for when you're having a chocolate craving. I made exactly as written and they came out fine but my batter only made 12 as well (not 14)."

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