Chocolate Ghirardelli Chocolate Chip Cupcakes

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Do you like frosting? I don’t. Most people do, but I generally scrape it off. These cupcakes are delicious without frosting. They’re moist, chocolately and sweet. The Ghirardelli chips are heavy & fall to the bottom of the cupcake, almost making a crust. Delicious. It’s actually the same recipe I used for the Chocolate Panda Cupcakes, but I added the chocolate chips.

I got my replacement Black Beauty in the mail yesterday (!!) but another beautiful thing about these cupcakes is you don’t even need a mixer, just a whisk.

Source: Bakerella, with an addition
Makes: 24 cupcakes

1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

Preheat oven to 350 degrees.

Fill cupcake tray with cupcake liners.

In a large bowl, mix dry ingredients together with a wire whisk.

Add eggs, oil, vanilla and milk and mix until combined.

Add hot water and mix.

Fill cupcake liners about 3/4 full.

Bake for 15-17 minutes.

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  1. J says

    Crap, now I want cupcakes, but I’m already in my pajamas…

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.