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
Ingredients:
1 cup semi-sweet chocolate chips
Cream Cheese Frosting
1 -8 ounce package cream cheese, softened
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.
3.
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.
4.
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.
Thanks for the recipe! Maybe I'll try them at Elly's birthday party! :-)
ReplyDeleteBethany, you absolutely should! These were a hit! I also made vanilla cupcakes, but they were a total bomb!
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