The double chocolate cupcakes are delicious soft treats with an intense aroma and flavor: perfect for both breakfast and a snack. The double chocolate cupcakes are very easy to make, have an extra chocolatey taste (and if you want them even more chocolatey, replace the white chocolate chips with dark chocolate ones), they are moist and perfectly soft: perfect for biting into or dipping in milk!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 packet baking powder
- 6 1/2 tbsp rice oil (or other vegetable oil of choice)
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 3 1/2 oz ricotta
- 3 tsp vanilla extract (or vanillin)
- 7 oz white chocolate chips (or dark)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Pan for muffins
- 1 Cake Tester Cake tester
Steps
In the bowl of the stand mixer or with an electric beater, work the eggs with the sugar without overbeating. Add the ricotta, vanilla extract or vanillin, and mix. Add the sifted flour and cocoa, and with the beaters running, add the oil and milk slowly. Finally, add the chocolate chips and baking powder. Mix well, then distribute the mixture into a greased and floured muffin pan (you can use paper liners to place inside the mold to avoid greasing) and bake in a preheated oven at 350°F for 25 minutes. Always remember to do the skewer test to check for doneness.
