Black and White Chocolate Cupcakes
8 ounces all-purpose flour
7 ounces granulated sugar
4 ounces dark chocolate cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
4 ounces sour cream
3 eggs, beaten
6 ounces chocolate pudding, prepared
4 ounces butter, melted
6 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line 24 cupcake pan cups with paper liners.
In a large bowl, measure the dry ingredients and mix together with electric mixer on low speed for 30 seconds until well combined.
Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape down the sides of the bowl and resume mixing on medium speed for 1 additional minute. Stop mixer and fold in chocolate chips.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool completely.
White Chocolate Frosting
8 ounces cream cheese, softened
4 ounces butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla
10 ounces powdered sugar
To make the frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional 1 minute. Add powdered sugar gradually, beating until light and fluffy after each addition.
Frost the chocolate cupcakes with White Chocolate Frosting. Ideas for garnishing: fresh raspberry, mini chocolate chips, chocolate sprinkles.
Read all about Megan and her experiences as the Sweet Tooth Fairy.