Ingredients
• ½ cup (1 stick) unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup cocoa powder (unsweetened)
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ½ cup milk or dark chocolate chunks
• Optional: chocolate ganache or frosting for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, whisk melted butter and sugar. Beat in eggs one at a time, then stir in vanilla.
- Mix in cocoa powder, flour, and salt until just combined.
- Fold in all three types of chocolate chips/chunks.
- Divide batter evenly among cups (about Âľ full).
- Bake 18–22 minutes, until edges are set and centers are fudgy (a toothpick should have moist crumbs).
- Cool completely before frosting (if using).
✨ Top with:
• Whipped chocolate ganache
• Vanilla buttercream
• A sprinkle of sea salt
đź’ˇ Make ahead: Store in an airtight container at room temp for up to 4 days or freeze unfrosted cupcakes.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 12 cupcakes , Calories : 220 per cupcake , Net Carbs: 26g , Fats: 12g , Protein: 3g