Soft Double-Chocolate Cupcakes w/Cream Cheese Frosting

By marmar

You can also make two 9" cakes with this batter. Divide the batter between 2 pans and bake for 25 - 30 minutes, until cooked through.

Ingredients

• Soft Double-Chocolate Cupcakes:
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk
• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 cup granulated sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup canola oil
• 2 tsp. vanilla extract
• Cream Cheese Frosting:
• 1 8 oz. pkg. cream cheese, softened
• 8 tbsp. (1 stick) unsalted butter, softened
• 3 cups powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees and line two 12 count muffing pans with 19 cupcake liners.

Finely chop the chocolate chips and place in a medium-size bowl. In a microwave-safe cup, heat the milk in the microwave until hot, 60 - 90 seconds. Pour the hot milk over the chopped chocolate chips. Let sit for 2 minutes, then stir until smooth and melted.

Add the flour, cocoa powder, sugar, salt, and baking soda to a large bowl and mix to combine. Add teh eggs, sour cream, canola oil, and vanilla to a stand mixer and mix on medium speed until well combined, about 1 minute. Slowly add the melted chocolate, followed by the dry ingredients, mixing until combined, about 1 minute. Fill the cupcake liners half full and bake for 15 - 17 minutes, until toothpick comes out clean from the center of the cupcakes. Let cool completely.

To make the cream cheese frosting, add the cream cheese and butter to the bowl of a stand mixer and beat on medium speed until smooth. Slowly add the powdered sugar, beating until well combined. Spread teh frosting on the cooled cupcakes.