Yummy chocolate cupcakes loaded with milk chocolate and white chocolate chips.

Double Chip Chocolate Cupcakes

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder

3/4 cup butter, softened
1 2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups water

1 cup milk chocolate chips

1 cup white chocolate chips

1. Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups.
2. In a medium bowl combine flour, cocoa, baking soda, salt and baking powder; set aside.
3. In a large bowl, combine butter, sugar, eggs and vanilla and beat on high speed of mixer 3 minutes.
4. Add flour mixture alternately with water to butter mixture, beating just until blended.
5. Stir in the chocolate and white chocolate chips.
6. Fill prepared muffin cups about 2/3 full with batter.
7. Bake 20 minutes or until top springs back when touched lightly in center. Remove from muffin cups to wire rack. Cool completely.
8. Frost as desired.

Makes about 2 1/2 dozen cupcakes.