|Very Chocolate Cupcakes|
After the debacle that the original chocolate cupcakes were, I found this recipe from how sweet it is for Chocolate Lovers Cupcakes so when I needed to make cupcakes for a youth bake sale, I decided to try it.
I used the cake recipe from the blog, but slightly modified the icing using another cream cheese icing recipe that I have (mainly because I was making cream cheese frosting for my Watermelon Cake Pops and only needed half of it).
Chocolate Lover's Cupcakes
1 1/8 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup fat-free milk
3 tablespoons heavy cream
1/2 cup butter, melted and cooled
2 tablespoons sour cream
2/3 cup milk chocolate chips
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Add in melted butter and stir until smooth. Fold in chocolate chips. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Chocolate Cream Cheese Frosting
I actually only added the chocolate to half of the recipe because I was using the other half for something else (I'm giving the chocolate measurements for the entire recipe).
16 oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold.
1/2 cup cocoa
2 oz. milk chocolate (melted)
I have to say that these turned out way better than the last chocolate cupcakes that I made and sold quickly at the bake sale.