Double-Chocolate Cupcakes

Name: Double-Chocolate Cupcakes
Ingredients: 1 (18.25-ounce) package light devil's food cake mix; 1 cup water; 3 large eggs; Cooking spray; 1/4 cup semisweet chocolate chips; 1/4 cup fat-free milk; 3 tablespoons unsweetened cocoa; 2 cups sifted powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons powdered sugar

10 ingredients

5 steps

Ingredients

1 (18.25-ounce) package light devil's food cake mix
1 cup water
3 large eggs
Cooking spray
1/4 cup semisweet chocolate chips
1/4 cup fat-free milk
3 tablespoons unsweetened cocoa
2 cups sifted powdered sugar
2 teaspoons vanilla extract
2 tablespoons powdered sugar

Directions

1

Preheat oven to 350°.
2

Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.
3

Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.
4

Split each cupcake in half horizontally using string or a serrated knife.
5

Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.