
Happy Spring, Y’all!
I thought I’d go on a diet to get ready for summer bikini time…okay, that’s a lie.
My ghostly-white self will NEVER be in a bikini EVER! IÂ did THINK about going on a diet. Then I got all depressed about how I never could eat “real” food again, so I made these Chocolate Lovers’ Cupcakes instead. I feel so much better!
There is a print link embedded. Please visit this post to print the recipe.
Ingredients
- 1 Double Chocolate Cake Recipe
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 4 tablespoons Dutch-process cocoa powder
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
- 1 cup chocolate chips
- 1 oz white chocolate, grated
Instructions
- Preheat oven to 350 degrees. Line muffin pans with paper liners.
- Prepare Double Chocolate Cake batter and pour into cupcake liners.
- Bake cupcakes for 25 minutes or until they spring back when lightly pressed.
- Cool completely on wire racks.
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add cocoa and powdered sugar. Mix well.
- Add vanilla and then add milk to desired spreading consistency.
- Spread icing on cooled cupcakes.
- Sprinkle with chocolate chips and white chocolate.
Shared with: Mouthwatering Monday, Wednesday Wowzers, Tastetastic Thursday
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