Chocolate Lovers’ Cupcakes

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Yields12 Servings
Ingredients
 1 (8 oz.) package cream cheese, softened
 ½ cup unsalted butter, softened
 4 tbsp Dutch-process cocoa powder
 4 cups powdered sugar
 1 tsp vanilla extract
 2 tbsp milk
 1 cup semisweet chocolate chips
 1 oz white chocolate, grated
Directions
1

Preheat oven to 350 degrees F. Line muffin pans with paper liners.

2

Prepare Double Chocolate Cake batter and pour into cupcake liners.

3

Bake cupcakes for 25 minutes or until they spring back when lightly pressed. Cool completely on wire racks.

4

In the bowl of a stand mixer with paddle attached, beat cream cheese and butter until smooth. Add cocoa and powdered sugar. Mix well. Add vanilla and then add milk to desired spreading consistency.

5

Spread icing on cooled cupcakes. Sprinkle with chocolate chips and white chocolate.

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originally posted 3/22/2012

Ingredients

Ingredients
 1 (8 oz.) package cream cheese, softened
 ½ cup unsalted butter, softened
 4 tbsp Dutch-process cocoa powder
 4 cups powdered sugar
 1 tsp vanilla extract
 2 tbsp milk
 1 cup semisweet chocolate chips
 1 oz white chocolate, grated

Directions

Directions
1

Preheat oven to 350 degrees F. Line muffin pans with paper liners.

2

Prepare Double Chocolate Cake batter and pour into cupcake liners.

3

Bake cupcakes for 25 minutes or until they spring back when lightly pressed. Cool completely on wire racks.

4

In the bowl of a stand mixer with paddle attached, beat cream cheese and butter until smooth. Add cocoa and powdered sugar. Mix well. Add vanilla and then add milk to desired spreading consistency.

5

Spread icing on cooled cupcakes. Sprinkle with chocolate chips and white chocolate.

Chocolate Lovers’ Cupcakes