Double Chocolate Cupcakes

You can never have too many hor d'oeuvre recipes, so give Double Chocolate Cupcakes a try. One serving contains 55 calories, 0g of protein, and 1g of fat. For 16 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. A couple people made this recipe, and 10 would say it hit the spot. This recipe from Add A Pinch requires caramel sauce, toffee bits, dark chocolate, and gf chocolate cake mix. It is a very affordable recipe for fans of American food. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 5%, this dish is improvable. Similar recipes include Double Chocolate Cupcakes, Double Chocolate Cupcakes, and Double-Chocolate Cupcakes.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 F. Line muffin tins with cupcake liners and set aside. Mix cake batter together as instructed in recipe and divide equally into prepared muffin tin. Cupcake liners should be about ths full. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.As cupcakes are cooling, prepare white chocolate buttercream frosting. Once cupcakes are cooled, frost cupcakes and then drizzle 1 tablespoon of salted caramel sauce over each cupcake. Sprinkle cupcakes with chopped dark chocolate and toffee bits.Store cupcakes in the refrigerator.

 

Step by step:

1. Preheat oven to 325 F. Line muffin tins with cupcake liners and set aside.

2. Mix cake batter together as instructed in recipe and divide equally into prepared muffin tin. Cupcake liners should be about ths full.

3. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.

4. Remove from oven and allow to cool completely.As cupcakes are cooling, prepare white chocolate buttercream frosting. Once cupcakes are cooled, frost cupcakes and then drizzle 1 tablespoon of salted caramel sauce over each cupcake. Sprinkle cupcakes with chopped dark chocolate and toffee bits.Store cupcakes in the refrigerator.

Nutrition Information:

covered percent of daily need

 

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