Tuesday, August 27, 2013

Easy Double Chocolate Cupcakes

It was my coworker's 50th birthday and my team went all out for it!  I made him these easy double chocolate cupcakes with a chocolate cream cheese frosting.  I doctored up a chocolate cake mix to save time and made the frosting.  I also used neufchatel cheese instead of cream cheese to be a little more healthy - but feel free to use regular cream cheese.  Overall, these cupcakes were a huge hit with my coworkers and friends.  The chocolate cupcakes were light and moist and the frosting was chocolatey without being overly sweet.  Enjoy! 

Easy Double Chocolate Cupcakes

Ingredients for Cake
1 package chocolate cake mix (I used devils’ food.)
1 package instant chocolate pudding mix
1 cup plain greek yogurt
1 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
½ cup coffee

Ingredients for Chocolate Cream Cheese Frosting
8 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
½ cup cocoa powder

Directions for Cake

Preheat oven to 350 degrees F.  Line 2 muffins tins with paper cupcake liners.

In a large bowl, whisk eggs, yogurt, oil, vanilla and coffee together.   Whisk in cake mix and pudding mix until combined.

Distribute batter evenly into lined muffin tins.

Bake for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Allow cupcakes to cool for about 5 minutes in muffin tins and place on a wire rack to cool completely before frosting.

Directions for Chocolate Cream Cheese Frosting

In a stand mixer, beat cream cheese and butter.  Slowly add in powdered sugar.  Mix in cocoa powder.

I used a frosting bag with a piping tip to frost the cupcakes. 

Store frosted cupcakes in refrigerator if not serving immediately. 

Serves 24 cupcakes.