Devil's Chocolate Cupcakes with Cream Cheese Icing
A very light, almost water-like batter that creates the most intensely moist chocolate cupcakes you will ever taste. This cake recipe has NEVER disappointed. It literally will melt in your mouth. The icing is a basic butter and cream cheese frosting.
Yield
12 servingsPrep
15 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cupcake batter | |||
| 1 | cup | all-purpose flour |
|
| 1 | cup | sugar |
|
| ½ | cup | cocoa powder |
|
| ½ | teaspoon | cinnamon |
|
| 1 | teaspoon | baking powder |
|
| ½ | teaspoon | baking soda |
|
| 1 | pinch | salt |
*
|
| 2 | tablespoons | sour cream |
|
| ½ | cup |
milk
whole |
|
| ¼ | cup | vegetable oil |
|
| 1 | large | eggs |
|
| 1 | teaspoon | vanilla extract |
|
| ½ | cup | water |
|
| Frosting | |||
| 1 | stick |
butter
(room temperature) |
|
| ½ | cup | cream cheese |
|
| 2 | cups | powdered sugar |
|
| 1 | teaspoon | vanilla extract |
|
Directions
Batter:
Preheat oven to 375℉ (190℃).
Mix together flour, baking powder, baking soda, cocoa powder, cinnamon, salt, and sugar.
Add oil, egg, sour cream, and milk.
Add water based on consistency of your batter - it will be very thin, but make sure it is not the consistency of water. If it is, use only a little water.
Fill cupcake liners half way to avoid spillage; They will rise a lot.
Bake for about fifteen minutes or until a toothpick comes through clean.
Frosting:
Whip butter and cream cheese together until fluffy.
Add in confectioner's sugar and vanilla and beat until a creamy white consistency.
Top cooled cupcakes.
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