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. 29
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Ingredients
| 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.
Nutrition Facts
Serving Size 102g (3.6 oz)Amount per Serving
Calories 34745% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 8g
42%
Trans Fat
0g
Cholesterol 50mg
17%
Sodium 119mg
5%
Total Carbohydrate
16g
16%
Dietary Fiber 2g
6%
Sugars g
Protein
7g
Vitamin A 8%
•
Vitamin C 0%
Calcium 4%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
