Chocolate Crinkle Cupcakes with Chocolate Filling
There's something undeniably magical about the combination of chocolate and cupcakes. These chocolate crinkle cupcakes are not only a treat for the taste buds but also a feast for the eyes! With their crinkly tops and gooey chocolate filling, they bring back sweet memories of baking in the kitchen. Plus, they are incredibly easy to whip up, making them a perfect choice for any occasion, whether it's a cozy family gathering or a festive celebration!
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Cupcake Liners
Ingredients
For the Cupcakes
- 1 cup all-purpose flour The base for our cupcakes, providing structure.
- 1/2 cup unsweetened cocoa powder This gives our cupcakes that deep, rich chocolate flavor.
- 1 tsp baking powder Helps the cupcakes rise beautifully.
- 1/4 tsp salt Enhances the sweetness and balances the flavors.
- 1/2 cup granulated sugar Sweetens the batter perfectly.
- 1/4 cup brown sugar Adds moisture and a hint of caramel flavor.
- 1/3 cup vegetable oil Keeps the cupcakes moist and tender.
- 2 large eggs Binds everything together and adds richness.
- 1 tsp vanilla extract A splash of flavor that complements the chocolate.
- 1/2 cup chocolate chips for filling, the gooey surprise inside!
For Dusting
- Powdered sugar
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- Step 3: In a separate large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Step 4: Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 6: Gently fold in the chocolate chips.
- Step 7: Fill each cupcake liner with batter, filling each about halfway.
- Step 8: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Step 10: Once cooled, dust the tops with powdered sugar before serving.
Notes
These delightful cupcakes can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week.