Chocolate Wedding Cupcakes
Chocolate Wedding Cupcakes is a lacto ovo vegetarian recipe with 36 servings. For 42 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 220 calories. A mixture of water, milk, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Recipe Girl. 151 person were glad they tried this recipe. It will be a hit at your Wedding event. From preparation to the plate, this recipe takes roughly 33 minutes. Many people really liked this American dish. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is very bad (but still fixable). Similar recipes include Wedding Cupcakes, Simple Wedding Cupcakes, and Wedding Cake Cupcakes.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
2 tablespoons vegetable or canola oil
3 ounces cream cheese, at room temperature
1 cup dark chocolate chips (or chopped dark chocolate)
4 large eggs
1 cup all-purpose flour
1 18.25-ounce box of chocolate cake mix
1 cup granulated white sugar
1/4 cup milk
1 pound powdered sugar, sifted
3/4 teaspoon salt
1/2 cup salted butter, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 1/3 cups water
Equipment:
oven
muffin liners
whisk
bowl
hand mixer
ice cream scoop
toothpicks
microwave
Cooking instruction summary:
1. Prepare the cupcakes: Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).2. In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting.4. Frost the cupcakes: In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.5. Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread frosting on top of cupcakes and decorate as desired.
Step by step:
1. Prepare the cupcakes: Preheat oven to 325°F.
2. Place cupcake liners in cupcake pans (you'll need approx. 36).
3. In a large bowl, whisk together the cake mix, flour, sugar and salt.
4. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
5. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full.
6. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. Frost the cupcakes: In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
9. Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread frosting on top of cupcakes and decorate as desired.
Nutrition Information:
