Wednesday, July 18, 2012

Chocoholic Cupcakes

I have never made these cupcakes before but it really is a chocoholic cupcake.  I used a devil's food cake mix, cocoa powder, and chocolate chips!  What I love is that I finally tried coconut oil and its awesome.  It gives a slight coconut flavor and the cupcakes are so moist.  I just replaced the same amount of coconut oil instead of vegetable oil (check the box of your cake mix).  These cupcakes are light, fluffy and chocolatey.  The chocolate cream cheese frosting turned out pretty good, I somewhat experimented with this frosting.  I added in a little vanilla extract and kahlua coffee liqueur :)  Kahlua really does bring out the chocolate flavor!  Overall I think these chocolate cupcakes will be a success at work tomorrow for a coworker's birthday.  I think he'll be surprised!  I of course did a taste test and the chocolate cream cheese frosting with the chocoholic cupcakes were amazing.  I think I need to leave one for my dog walker tomorrow too since she has been so great with Ellie being sick this week.  You need to make these cupcakes, for someone's birthday or just because!

Chocoholic Cupcakes with Chocolate Cream Cheese Frosting

1 box devil’s food cake mix
½ cup coconut oil
1 ¼ cup water
3 eggs
1 cup semi-sweet chocolate chips
2 tablespoons cocoa powder

Directions for Cupcakes

Preheat oven to 325 degrees F. Line muffin pan with paper liners.

In a stand mixer, add in all ingredients but chocolate chips.  Mix on low for 30 seconds, then on medium for 2 minutes.

Stir in chocolate chips.

Divide batter evenly between muffin cups about ¼ cup batter.

Bake for 18 minutes.

Let cupcakes cool in pans, about 5 minutes, then turn them out onto wire racks.

Let cool completely before frosting.

For Chocolate Cream Cheese Frosting
8 ounces cream cheese, softened at room temperature
¼ cup butter, softened at room temperature
½ cup cocoa powder
4 cups confectioners’ sugar
1 teaspoon vanilla extract (optional)
1 teaspoon kahlua coffee liqueur (optional)
mini chocolate chips (optional topping)


Beat cream cheese, butter, cocoa powder, vanilla and kahlua until combined. Add the confectioners’ sugar ½ cup at a time making sure to incorporate it fully before you add the next ½ cup.  Makes enough for 24 cupcakes.

Note:  I topped the frosted cupcakes with mini chocolate chips!  I used a frosting bag with a piping tip to frost the cupcakes.  I place the frosting bag in a tall glass to make it easier to fill.  Sorry, excuse the dog treat jar in the background though they make great doggie cake decorations :)

Perfection!  I would store these in the fridge and take out beforehand to serve at room temperature.  Enjoy!

Taste testing here!