Double Chocolate Cocoa Cupcakes

 Hershey’s

2 cups (12-oz pkg.) mini semi-sweet chocolate chips

¾ cup (1-1/2 sticks) butter or margraine, softened

1-1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

½ cup cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup milk

Chocolate Drizzle (recipe follows)

Heat oven to 375F. Line 30 muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve ¼ cup mini chocolate chips for drizzle.

Beat butter and sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk but butter mixture, beating well after each addition. 

Already your kitchen is filled with the smell of chocolatey goodness.

Fold in 1-3/4 cups mini chocolate chips. 

So, so many chocolate chips.

Fill muffin cups ½ full with batter.

Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Cool completely in pan on wire rack. Prepare chocolate drizzle. Drizzle tops of cupcakes.

I couldn't get the drizzle to really, like, drizzle. So I just put a little doop of it on top of each cupcake.

CHOCOLATE DRIZZLE: Place ¼ cup mini chocolate chips (reserved from cupcakes) and 1 teaspoon butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

My Rating: 4/5 "These are... these are pretty glorious. If the drizzle had actually worked they'd be an easy 5/5. They're so moist, so chocolately, and SO satisfying. Wins all around."