Chocolate Cupcakes

Most of the recipes on my blog are not my recipes. Most of them are from other cookbooks. Some of them are family recipes that I am sharing with you. This recipe is from a Better Homes and Gardens Cookbook. The original recipe is called Chocolate Cupcakes with a Kick. I did not add the “kick” . This recipe is easy, delicious, chocolaty and we’ll received. I made them back at Easter, and everyone LOVED them! Enjoy!

Cupcake Recipe

  • 1 Chocolate Cake mix
  • 1 ¼ C. Sour Cream
  • 3 Eggs
  • 1/3 C. Oil
  • 2 TBL. Instant Coffee Crystals
  • 1 -11 ½ oz. Package semisweet chocolate chunks

Chocolate Drizzle

  • 2 tsp. All-Purpose Flour
  • 2 oz. Semisweet Chocolate Chopped
  • ¼ C. Whipping Cream
  • 1 White Frosting Recipe (Below)

White Frosting

  • 1- 8 oz package cream cheese
  • ½ C. Butter (1 Stick)
  • 2-2 ½ C. Powdered Sugar

 

Directions:

  1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside.
  2. In bowl combine cake mix, sour cream, eggs, oil, coffee crystals. Beat with electric mixer on low to combine. Beat on medium to high for 2 minutes (batter will be thick).
  3. In bowl toss chocolate chunks with flour. Fold into batter. Spoon into prepared cups.
  4. Bake 18 to 22 minutes or until tops spring back when lightly touched.
  5. Cool in pans on racks 5 minutes. Remove from pans; cool.
  6. Frost with White Frosting (Recipe Below)
  7. Drizzle chocolate over cupcakes.
  8. Makes 24 cupcakes.
  9. Enjoy!

Chocolate Drizzle

  1. For chocolate drizzle, place chopped chocolate in small bowl.
  2. In saucepan bring cream to boiling. Pour over chocolate; do not stir.
  3. Let stand 5 minutes; whisk until smooth.
  4. Place chocolate drizzle in resealable plastic bag; seal bag and snip off a small corner.

Frosting Recipe

  1. Allow cream cheese and butter to stand at room temperature for 30 minutes.
  2. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed for 30 seconds.
  3. Beat in vanilla.
  4. Gradually add powdered sugar, beating until frosting reaches spreading consistency.

Notes:

For the chocolate drizzle I melted the chocolate ingredients and put the chocolate in an icing bag and cut the tip off. Make sure the chocolate is completely melted or chunks will get stuck in the back.

Chocolate Cupcakes

20180330125844_IMG_5427

 

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