Chocolate Cupcakes

  • Preparation 30 MIN
    Cooking 22 MIN
    Cooling 1 H
  • Makes 16 cupcakes, approximately
  • Freezes





  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 16 muffin cups with paper or silicone liners. Set aside.
  2. In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
  3. In another bowl over a double boiler or in the microwave oven, melt chocolate and butter. Remove bowl from the double boiler. Let cool.
  4. In a measuring cup, combine milk and vinegar. Set aside.
  5. In a bowl, beat egg and sugar until the mixture lightens. Add cooled chocolate mixture and combine well. Add dry ingredients alternately with the milk mixture until smooth.
  6. With a 60 ml (¼ cup) ice cream scoop, spoon batter into cups. Bake for about 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool on a wire rack.


  1. Place chocolate in a bowl. Set aside.
  2. In a small saucepan or in the microwave oven, bring cream and corn syrup to a boil. Pour over chocolate. Let melt for 1 minute without stirring.
  3. With a whisk or spatula, combine until smooth. Refrigerate for 45 minutes, stirring regularly, or until spreadable. Warm for a few seconds in the microwave oven, if necessary.
  4. With an offset spatula or pastry bag fitted with a plain or fluted tip, frost cooled cupcakes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 288  
Total Fat 15.3 g  
Saturated Fat 9 g  
Sodium (salt) 87 mg  
Carbohydrates 35 g  
Fibre 3 g  
Protein 4 g