Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
45 min
Active:
20 min
Yield:
24 cupcakes
Level:
Easy

Nutrition Info

Total:
45 min
Active:
20 min
Yield:
24 cupcakes
Level:
Easy

Nutrition Info

Ingredients

  • 1 (16.2 ounce) box organic vanilla cake mix (recommended: Dr. Oetker)
  • 3 eggs
  • 2/3 cup whole milk
  • 1/2 cup oil
  • 4 ounces 72-percent dark chocolate, chopped
  • Confectioners' sugar, for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Place the paper baking cups into the cupcake molds.

Melt the chocolate in adding it to a small glass bowl set over a simmering saucepan of water and stirring until it melts. Stir in the milk to thin it out a bit.

Follow the package instructions and prepare the vanilla cake mix. Blend the cake mix with 3 eggs, 2/3 cup milk, and 1/2 cup oil. Pour 1/2 the mix in a separate bowl. Mix the melted chocolate into one of the bowls and stir for a couple of minutes, until you have reached a nice dark colored mix.

In each cupcake mold, use 1/2 vanilla and 1/2 chocolate mix, bake for 20 to 25 minutes.

Serve with a sprinkle of confectioners' sugar.

Cook's Note

Two notes about my cupcake philosophy: More cupcakes, less icing! First. Kids need to know that cupcakes are good, regardless of the color of the icing... I cannot count how many kids I have seen digging their faces into their blue fluffed out cupcakes' icing, and actually never making it to the actual dough. I call it the icing tantrum...it happens almost immediately!!!

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