Double chocolate cupcakes

It was mother-in-law's birthday recently. As a result, I baked her some double chocolate cupcakes. These ones contain eggs and a lot (a lot) of chocolate.

Ingredients:

Dough:

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup of white sugar
• 3/4 cup cocoa powder
• 3/4 cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup of milk
• 1/2 cup semi-sweet chocolate chips

Yield: 12 cupcakes

Directions:

1. Preheat oven to 350°F
2. Combine flour, baking powder, baking soda and salt.
3. In a different mixing bowl, combine sugar and cocoa powder.
4. Add in butter, eggs, and vanilla. Beat until smooth. Save the container you used to melt the butter.
5. Add in milk and flour mixture by adding in a little at a time until everything is mixed.
6. Grease muffin tray with the melted butter than remained in the container after pouring into the mixing bowl.
7. Scoop batter into muffin tray. If you have silicone molds, use that. Don't overfill each cup as it won't leave room for the batter to rise.

   

   Wife helped me with the batter on account of my egg allergy

8. Bake for 25 minutes.
9. Cool for 10 minutes and remove from tray.
   
10. Melt semi-sweet chocolate chips in a saucepan.
11. With a spatula cover the cupcake tops with the melted chocolate. Allow chocolate to harden before serving.