HOW TO MAKE THE BEST DOUBLE CHOCOLATE ESPRESSO CUPCAKES EASY VIDEO RECIPE

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is lower in calories and has a different flavor profile.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: milk chocolate chips

Dark chocolate chunks can reduce sugar content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia offers a low-calorie alternative.

Preheat the oven to 350°F.

In a bowl, add 1 1/4 cups of granulated cane sugar and 1/2 cup of dark brown sugar.

Sift together 1 1/2 cups of flour, 1/2 cup of Dutch cocoa, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and a small package of instant chocolate pudding.

Add the sifted dry ingredients to the wet ingredients and whisk until smooth and well incorporated.

Use a measuring cup to fill each muffin cup about two-thirds to three-quarters full, approximately 1/3 cup per cup.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Once out of the oven, let the cupcakes cool on a wire rack for about 20 minutes before frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens