Decadent Chocolate Cream Cheese Cupcakes, I’ve Died And Gone To Heaven
There are just some days I cannot get chocolate off my brain. ALL day long, ALL I want to eat is chocolate. It is an amazing thing and can take care of many Mommy problems. It’s my “Calgon Take Me Away” place. My little girls feel the same about chocolate. I’m pretty sure there are NO other flavors that come close to being their favorite choice of any dessert. I am a firm believer that one bite of that sweet, dark-brown goodness, makes every problem, boo-boo, or heartache minuscule. Is there any better way to celebrate than cramming your face with a dark chocolate cream cheese frosting? NO, I THINK NOT! Most of my recipes revolve around chocolate. I have been light on ya’ll by mixing up the menu. But, in all fairness, it’s really the center of my mind when it comes to dessert. Yes, I LOVE food. Yes, I LOVE dessert. I have a love-hate relationship with these things because I LOVE to stuff my face, but then I hate it when I realize that I, alone, have consumed the whole thing (come on, I know I am not the ONLY one).
I love buttercream frostings, especially when they are not overly sweet. But sometimes the occasion just calls for something a bit more rich, cream cheese. Yes, my family is split on this old friend, 3 detest cheese and 3 LOVE cheese. Since I am the one baking, I usually win and sneak cream cheese frosting on the desserts from time to time. Today, I made my super moist chocolate cupcakes and topped them off with my decadent chocolate cream cheese. As if that wasn’t enough, I gave these pretty little cakes a nice drench in semi-sweet chocolate! Are you ready to gain 5lbs?!
Let’s start baking…
Decadent Chocolate Cream Cheese Cupcakes
Yields: 32 standard size cupcakes
For the cake:
2 cups granulated sugar
3/4 cup cocoa powder
1/2 cup instant chocolate pudding mix (one box)
1/2 cup vegetable oil
1 cup chocolate milk
1 tsp pure vanilla extract
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup of hot water
1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast)
1. Preheat oven to 375 degrees. Line 32 standard cupcake pans.
2. Measure AP flour (no presifting), baking soda, baking powder, and salt. Place in a sifter and sift into a dry ingredients bowl. Set aside for later use.
3. Microwave water and add instant coffee set aside for later use.
4. In an electric mixer, add sugar, cocoa powder, and instant pudding. Stir until mixed well.
5. Add in vegetable oil and chocolate milk. Combine well.
6. Next add eggs and vanilla.
7. Add a little of the dry ingredients at a time (mixer should be on lowest setting). Then alternate with the warm coffee mixture. Be sure to scrap sides in between.
8. End with the dry ingredients. When no flour is visible, turn off mixer and stir by hand to ensure bottom is well incorporate. We do not want to over mix. Remember it will cause gluten and your cakes will shrink and have issues. NEVER MIX CAKE BATTER ON HIGH AFTER FLOUR IS ADDED!
9. Fill liners 2/3rds way full and bake 10-12 minutes until tops are slightly peaked and bounce back slightly. Or using the toothpick method and it comes out clean.
10. Allow to cool about 5 minutes in the pan. Then remove and place on cooling racks until no longer warm.
Chocolate Cream Cheese Frosting
1 cup salted butter, softened
1 cup cream cheese, softened (8 oz block)
1/2 cup vegetable shortening
2 cups cocoa powder
1 tbsp of imitation clear vanilla extract ( I like McCormicks)
7 cups powdered sugar
2-6 tbsp of milk (chocolate milk if you have it) you can slowly add a little and then stop when it is at a desired consistency.
1. In a mixing bowl, on high combine butter, cream cheese, and vegetable shortening until smooth and creamy.
2. Add in cocoa powder.
3. Stir in clear vanilla.
4. Slowly stir in one cup at a time of powdered sugar. It will become very thick.
5. Start adding milk 1 tbsp at a time until desired consistency is reached.
6. After all sugar was slowly mixed in, I like to whip it on medium-high about 2 minutes until airy and fluffy.
7. Place in piping bag for frosting cupcakes and filling cakes.
Please note that the longer this frosting sits, the darker in color it will become. If you don’t need these cupcakes frosted until the next day, allow frosting to sit overnight in the refrigerator. Then remove and allow to come to room temperature for easy piping.
1. Take cooled cupcakes and pipe chocolate cream cheese frosting in a circular motion starting on the outside edge of cupcake.
2. Slowly move piping bag in a circular motion, using your wrist and squeezing at the same time.
3. 2 Circular turns of the bag of frosting going towards the center and ta-dah. Pretty little cupcakes.
4. Drizzle with semi-sweet ganache, recipe follows.
Super Simple Semi-Sweet Ganache
1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream
1. In a large microwavable bowl, heat heavy cream until just about boiling.
2. Remove and add chocolate chips.
3. Mix well until smooth. Allow to cool slightly.
Hopefully, I have fulfilled your chocolate cravings and deepest desires with my Decadent Chocolate Cream Cheese Cupcakes. They are SO delicious. Now, as usual, there are some who insist on refrigerating these after they are made because of the cream cheese frosting. However, I do not. I refrigerate my cream cheese frosting when it is in a piping bag or stored air-tight, but once on the cake, I leave them tightly covered at room temperature. We have been eating my cream cheese frosting at room temperature for years and no one has ever gotten sick. It really is true-desserts have more flavor and their texture is much better when eaten at room temperature. The choice is up to you though, this is just my opinion! XOXOXO