Chocolate Cupcakes

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These cupcakes are my absolute favorite.  I was so close to giving up on finding a cupcake recipe that I really loved with no “if’s”, or “buts”.  I’ve tried so many different recipes from different blogs and websites, but none of them met my standards of what a chocolate cupcake should be-they were either too dense, or had too many ingredients and steps…But I am so glad that I gave it another chance and decided to use a recipe from a blog I follow on Instagram Suburbs Mama.  So if you are struggling to find a recipe that is super easy and fail-proof, try these and I promise you will not be disappointed.  I made these with a different frosting then the original recipe. Here is the Link to the original recipe. The cake in the picture is is the Pistachio-Raspberry Cake, which you can find here.

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Ingredients for Cupcake:

1 box Devil’s Food Cake Mix

3 eggs

½ cup oil

1 teaspoon vanilla extract

¾ cup buttermilk

1 cup sour cream

Ingredients for Frosting:

1 stick of butter at room temperature (1/2 cup)

16 oz cream cheese room temperature (2 packages)***

4 cups powdered sugar

2-3 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350 degrees and line two muffin tins with 24 cupcake liners.
  1. In a electric stand mixer, gently combine oil, eggs and vanilla extract.
  1. Add in about 1/3 of the cake mix and mix until combined.
  1. Add Buttermilk and mix until combined.
  2. Add another third of the cake mix.
  1. Add sour cream, then final third of cake mix.
  2. Fill cupcake liners ¾* full and bake for 18-22 minutes or until an inserted toothpick comes out clean.

How to make Frosting

  1.  Combine 1 stick of butter and 16 oz cream cheese in mixing bowl and mix on medium high for 1-2 minutes until well combined.
  2. Add in 2-3 teaspoons of vanilla extract and mix until combined.
  3. Add powdered sugar 1/2 cup at a time while the mixer is on low speed.  Then increase speed until everything is well combined and smooth.

Assembling:

  1. Once cupcakes have cooled, pipe the frosting using any tip you prefer.
  2. Add berries, sprinkles, and any other decorations you desire to personalize the cupcakes.

 

Notes:

*Original Recipe has directions to fill cupcakes 3/4, but I filled them just a little over 1/2 of the way which resulted in 2 extra cupcakes.

**If you only have 1 cupcake form like I do, you can make these in 2 batches.  Leave the remaining batter on the counter while the first batch is baking. They will still be perfect!

***I use store brand cream cheese which is significantly cheaper than Philadelphia Cream Cheese.  Save yourself a few dollars and purchase store brand, I promise it will not affect the taste or texture of the frosting 🙂

 

 

 

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