Chocolate Fudge Delight Cupcakes

These cupcakes are rich and fudgy. The frosting is so rich and delightful.  They make a great presentation and are worthy of any occasion. They are best kept in the refrigerator, but let warm up a bit before serving.
Start by doctoring a cake mix to add some depth of flavor and great texture.  The frosting takes a bit of extra work, but is absolutely well worth it.  They are great as regular size cupcakes or as mini cupcakes.  I made these for a baby shower and received plenty of compliments.  I hope you enjoy them.

Cupcakes
Ingredients:
1 box chocolate fudge cake mix (If you can't find chocolate fudge use devil's food.)
1/2 box instant chocolate pudding mix (directly from the box)
1/2 cup sour cream
4 egg whites (or use 3 whole eggs)
1 cup water
1/3 cup oil

Directions:

Preheat oven to 350 degrees F.

Mix together cake mix, chocolate pudding mix, sour cream, egg whites, water, and oil until combined.  Beat on medium speed for 2 minutes.   Scoop into paper lined cupcake pans, filling each 2/3 full.  Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.

Remove from pans and cool on wire racks.

Frosting

Ingredients:

10 ounces bittersweet chocolate, chopped (Or use bittersweet chocolate chips.)

6 ounces semi sweet chocolate, chopped (Or use 1/2 package chocolate chips.)

2 1/2 cups butter, softened

3 cups powdered sugar

2/3 cup unsweetened baking cocoa

1 teaspoon vanilla

Directions:

Microwave bittersweet and semi sweet chocolate in a microwavable bowl uncovered for 30 seconds; stir.  Microwave in 15 second intervals, stirring after each, until chocolate can be stirred smooth.  Set aside to cool.

In bowl of electric mixer beat butter until fluffy.  Gradually add powdered sugar, cocoa, and vanilla.  Beat until well combined and fluffy.  Add melted chocolate and beat until well mixed and smooth, about 3 to 4 minutes.  Spoon frosting into a large pastry bag fitted with a large flower tip.  Pipe frosting onto tops of cupcakes. 

Garnish as desired.  I drizzled with hot fudge topping; topped with chocolate sprinkles, and chocolate curls. 

 

Store in refrigerator.
Makes 24 to 30 regular size cupcakes.

SOUR CREAM CHOCOLATE CUPCAKES

These are the best chocolate cupcakes I have had.  Very moist.

 CUPCAKES:
1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 eggs
2 cups sugar
1 cup water
3/4 cup sour cream
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 cups confectioners' sugar
1/2 cup sour cream
2 tsp vanilla extract

In a microwave, melt butter and chocolate; stir until smooth.  Cool for 10 minutes.  In a large bowl, beat the eggs, sugar, water, sour cream and vanilla.  Combine flour and baking soda; add to the egg mixture and mix well.  Add chocolate mixture; beat on high speed for 2-3 minutes.

Fill paper lined muffin cups two-thirds full.  Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large microwave safe bowl, melt butter and chocolate; stir until smooth.  Cool for 10 minutes.  With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth.  Frost cupcakes.  Store in the refrigerator.  Yield:  2 dozen.

Cocoa Cupcakes

These are my very favorite chocolate cupcakes.  These guys are absolutely delicious.  I got this recipe from the newspaper in Denver a good many years ago.  They are pretty easy and well worth the time to make cupcakes from scratch.

3 eggs

1 cup vegetable oil

1/2 cup buttermilk

1 teaspoon vanilla

1 3/4 cups sugar

1/2 cup cocoa

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

2 cups flour

1 cup boiling water

Directions:

Preheat oven to 350 degrees.

Beat together eggs, oil, buttermilk, and vanilla until smooth.  In a small bowl mix together sugar, cocoa, salt, soda, cinnamon, and flour.  Add dry ingredients to egg mixture one-half cup at a time.  Mix until smooth.  Add boiling water all at once.  Mix until smooth. (Batter will be extremely thin.) 

Pour batter into paper lined cupcake tins, filling them about two-thirds full.  (Or bake it in a greased 9 x 13 inch pan.)

Bake at 350 degrees about 30 minutes or until toothpick inserted in center comes out clean.  (If you use a 9 x 13 inch pan the cake will take longer to bake.)

Let cool on a wire rack.
Frost as desired. Try this Fudge Frosting.

Makes 24 cupcakes

 

Alien Spaceship Cupcakes

These are cute little bite sized desserts and are colorful and fun. Easy to make, too. Your kids will love them.
The original recipe came from Betty Crocker. She calls them cupcake poppers. I've made a few small changes.

Ingredients:

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Food colors (Choose bright or neon colors)
Frosting (You can use any frosting. The Betty Crocker website calls for canned frosting. I prefer this Marshmallow Frosting. It is just the right stickiness and is oh so creamy.)

Directions:
1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Be sure to use the egg white recipe, not the whole egg recipe or your colors will not be as bright. Divide batter into small bowls. Make 2 to 5 different colors of batter by adding food color to each bowl; blend well. If you make 5 colors, use about 3/4 cup batter in each bowl.

2. Fill each muffin cup with 1 level measuring tablespoon batter. If you use 5 colors, you'll have 12 of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan onto wire racks. Cool completely, about 10 minutes.

4. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops.
Store loosely covered.
Makes 30 Alien Spaceships.

Marshmallow Frosting

This is a very creamy frosting and is great for cupcakes. It's easy to make and tastes great.

Ingredients:
1 1/2 cups Marshmallow Crème
3/4 cup Butter, softened
1 1/4 cups Powdered Sugar
Food colors (If you're making Alien Spaceships, use bright or neon colors.)

Directions:
In large bowl, beat marshmallow crème and butter with electric mixer on medium speed until blended. Beat in powdered sugar until nice and fluffy. Frost your cake as desired. (If you are making Alien Spaceships divide frosting into small bowls. If you are making 5 colors of Alien Spaceships use about 1/3 cup in each bowl. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.)

Soft Buttercream Frosting

This is the frosting I used on Lexi's birthday cake. Excellent tasting without a powdered sugar or greasy taste or texture. But it is a very soft frosting. It also has less sugar than most frosting.

Makes about 6 cups
Ingredients

• 1 1/3 cups granulated sugar
• 7 large egg whites
• Pinch of salt
• 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
• 2 teaspoons pure vanilla extract

Directions

1. Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer. (You could use a double boiler, then transfer it to a mixer bowl.)
2. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
3. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract.
Use immediately, or refrigerate in an airtight container for up to three days.

Fudge Frosting

This is the fudge frosting I used to frost the cupcakes last week. Very easy...no powdered sugar. Tastes like a nice, soft fudge. Delicious.

2 Cups granulated sugar
1/2 Cup baking cocoa
1/2 Cup butter, cut into chunks
1/2 Cup milk
2 Teaspoons vanilla extract

In a small saucepan, combine the sugar, cocoa, butter, and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Stir until smooth. Frost cake or cookies as desired.