Ohh my goodness…
I’ve been wanting to try these cupcakes for a while now and well I finally did.
And oh my, there is heaven!
So you already know that I absolutely adore anything (and everything) chocolate and these cupcakes totally sated all my chocolate cravings!
They are super rich, the texture is great, love the extra chocolate chips in the batter and the frosting….oh the frosting! Absolutely ahhmazing!!! Seriously!
Totally in love!
And you have to, I repeat HAVE to pile up the frosting nice and high because it is just to.die.for and I couldn’t get enough!
By the way, make sure you have a glass of milk nearby because they are insanely rich!
And to be able to appreciate these you have to be a complete chocolate maniac (which I obviously am) so all you vanilla fans these will be wayy too overpowering for you, but all of my fellow chocolate lovers out there you will totally rejoice and fall in love!
I made these for my girls night in and well everyone loved them.
My friend said it was like an overdose and a party in her mouth all at the same time lol
Chocolate Lovers Cupcakes
Serves: 12 cupcakes
- 1 1/8 cup all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup skim milk
- 3 tbsp heavy cream
- 1/2 cup unsalted butter, melted and cooled
- 2 tbsp sour cream
- 2/3 cup dark chocolate chips
Directions: Preheat oven to 350F.
In a bowl, whisk together the sugar and egg until smooth. Add the vanilla, milk and heavy cream and stir to combine.
Sift together the dry ingredients and slowly add them to the wet(whisking as you go). Once all the dry ingredients are incorporated, add the butter and sour cream. Stir just to combine and fold in the chocolate chips. Bake for 15-18 mins. Cool completely before frosting.
Chocolate Cream Cheese Frosting
- 3 (8oz) packages cream cheese, cold
- 3/4 cup unsweetened cocoa powder
- 3 1/2 cup powdered sugar
- 1/2 cup dark chocolate chips, melted and cooled
- 1 tbsp vanilla extract
In a bowl of an electric mixer, beat the cream cheese until smooth. Add the vanilla and beat to combine. With the mixer on low, add the powdered sugar (in 1/2 cup increments) and the cocoa powder. Add the melted chocolate and whisk to combine.
If the frosting is too thick, add 1 tsp milk at a time until the desired thickness is achieved.
If it’s too thin add a little more powdered sugar.
This makes a ton of frosting! I had about 1 cup left after frosting my cupcakes and I frosted them pretty generously. So you can half the recipe if you want! I stored the remaining frosting in a plastic bag in the fridge and are planning to use it for whoopie pies.
To assemble: Frost the cooled cupcakes and decorate with chocolate sprinkles and a piece of chocolate