CHOCOLATE WEDDING CUPCAKES

CHOCOLATE WEDDING CUPCAKES

INGREDIENTS:

CUPCAKES:
18.25 oz box chocolate cake mix
All purpose flour 1 cup
1 cup granulated white sugar
Salt 3/4 teaspoon
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs

BUTTER chocolate frosting:
(The double this recipe if you want to pipe the frosting)
1/2 cup butter salt, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped dark chocolate chips (or black chocolate)

INSTRUCTIONS:

1. Prepare the cake: Preheat oven to 325 ° F. Place cupcake liners in cupcake molds (which requires about 36).

2. In a large bowl, beat cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes or until smooth.

3. Use ice cream scoop to fill small cake prepared tins- fill about 3/4 full. Bake about 18 minutes or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting.

4. frost cupcakes: In a large bowl, using an electric mixer beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add the milk and vanilla, beating until smooth.

5. Microwave the chocolate in a bowl in the microwave half 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Slowly add the melted chocolate mixture; beat until combined and smooth. If the frosting is too soft for pipes, cover and refrigerate for a few minutes until it reaffirms a little. Otherwise, spread the frosting on top of cupcakes and decorate as desired.

More recipes HERE