First there were Perfect Chocolate Cupcakes. Now there are Soft Double Chocolate Cupcakes with cream cheese frosting. Shoot me now. I think I have died and gone to heaven. I think what makes them so good is the chocolate/milk mixture. yummy. These were a hit at Caroline's birthday party. As in, I had 18 cupcakes, 15 people and no leftovers. I didn't even get to eat one...and Caroline had two! I generally think it's pretty risky to try a new recipe for the first time when serving them at a party, but these worked out great!! I know you will love them too!
Soft Double Chocolate Cupcakes
1 cup semi-sweet chocolate chips
½ cup milk
¾ cup all purpose flour
1/3 cup cocoa powder
1 cup granulated sugar
½ tsp salt
½ tsp baking soda
2 large eggs
½ cup sour cream
½ cup canola oil
2 tsp vanilla
Cream Cheese Frosting
1 -8 ounce package cream cheese, softened
8 tablespoons unsalted butter, softened
3 cups powdered sugar, sifted
1. Preheat oven to 350° F and line two 12 count muffin pans with 19 cupcake liners
2. Finely chop the chocolate chips (I just used mini morsels) and place in a medium sized bowl. In a microwave safe cup, heat the milk in the microwave until hot, 60 to 90 seconds. Pour the hot milk over the chocolate chips. Let sit for 2 minutes, then stir until smooth and melted.
Add the flour, cocoa powder, sugar, salt, and baking soda to a large bowl and mix to combine. Add the eggs, sour cream, canola oil, and vanilla to a stand mixer and mix on medium speed until well combined, about 1 minute. Slowly add the melted chocolate, followed by the dry ingredients, mixing until combined, about 1 minute. Fill the cupcake liners half full and bake for 15 to 17 minutes, until a toothpick comes out clean from the center of the cupcakes. Let cool completely.
To make the cream cheese frosting, add the cream cheese and butter to the bowl of a stand mixer and beat on medium speed until smooth. Slowly add the powdered sugar, beating until well combines. Spread the frosting on the cooled cupcakes.