After Monday’s rather epic photo post, I’m skipping this week’s Pic Me Up in favor of cupcakes. I just know that I can’t follow the President with yet more pictures of cheese fries. I prefer my odds with chocolate cupcakes.
These light-on-the-chocolate chocolate cupcakes are perfect for those times where you’re craving a dose of chocolate, but don’t want to commit to the richness of devil’s food cake. They’re also perfect for when you have one recipe in mind, and an hour before a holiday party, realize your chocolate-chip supply isn’t what you thought it was. Guess which one of those scenarios applied to me on Saturday night.
Chocolate shortage was the answer.
But guess what, what started as an accident, actually turned out quite nicely. When I first tried these fresh out of the oven, I didn’t like them. They didn’t have that richness that I’ve come to expect from chocolate cupcakes. I wanted to start over.
Brian can tell you that I was just about to throw these out, trash bag in hand, before he successfully talked me off the ledge. Bless that Brian.
Once they and I cooled off a bit, I topped the cupcakes with my favorite cinnamon cream cheese frosting (first featured here). That did the trick and took them from bland and not chocolatey to delicious and give me more.
To be fair, I think just about any cupcake would taste great topped with cinnamon cream cheese frosting, so it’s very possible these cupcakes aren’t all that great. But based on the many requests for the recipe, I bet they can stand on their own.
Enjoy & Happy Hump Day!
- 4 ounces semisweet chocolate chips
- 1 cup sugar
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup hot water
- ½ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1½ sticks unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon heavy cream or milk
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Line two standard muffin pans with paper liners. This recipe makes enough for 20 cupcakes.
- Melt chocolate chips using your preferred method. I cheat and put them in the microwave and heat in 20-second intervals, stirring between each, until melted. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking soda and salt, and mix until combined.
- In a small bowl, whisk together the hot water, sour cream, and vegetable oil.
- With the mixer on low speed, slowly add the sour-cream mixture and mix until well combined.
- Add the eggs, one at a time, blending well after each addition.
- Stir in the melted chocolate.
- Fill the cupcake liners 2/3 full. Bake for 18 to 20 minutes, until a tooth pick comes out clean. Remove from the oven and let cool for 10 minutes, before transferring the cupcakes to a wire rack to let them cool completely.
- In the bowl of stand mixer fitted with the whisk attachment, beat butter and cream cheese on medium speed until combined.
- Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary.
- Add vanilla, heavy cream/milk, and cinnamon and beat until combined.
- Transfer frosting to piping bag fitted with a large round tip and frost cupcakes.
- Top with cinnamon cream cheese frosting or the frosting of your choice.