Ingredients
Cupcakes
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
1/2 cup milk
1 cup chocolate chunks
Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon cornstarch dissolved in 1 teaspoon water
Directions
- Heat the oven to 350°F. Grease and flour the cupcake trays
- In a large bowl or a stand mixer; add the eggs, oil, milk, vanilla, sugar and whisk well until well combined and flufly. Gradually add the cocoa, flour, baking powder and beat well until well combined.
- Finally fold in half of the the chocolate chunks and spoon the mixture into the cup cake molds.
- Place tins in the oven for 10 minutes. After 10 minutes, remove cupcakes from the oven - but don’t shut oven off - and distribute the other half of the chocolate chunks on top of each muffin. Place the cupcakes back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
- Remove from oven and let cool completely.
- For the syrup. Add all ingredients to small saucepan. Bring to a boil, stirring frequently. Boil for about 3 minutes.
- Drizzle chocolate sauce just before serving.
Original
Triple Chocolate Chunk Cupcakes Recipe found at Grandmothers Kitchen
Recipes.
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