Chocolate soothes my soul. I was craving something chocolately and decadent but didn’t feel like leaving the house, so, naturally, I baked. These were simple to make and the perfect balance of rich, dark, chocolate and cream cheese frosting. Enjoy!
Sour Cream Chocolate Cupcakes (Makes 24)
- Super Moist Triple Chocolate Fudge Cake Mix
- 2 tablespoons Ghirardelli Chocolate and Cocoa Powder
- 1 teaspoon instant coffee
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon coconut extract
- 1 cup sour cream
- 3 large eggs
- 1/2 cup water
- 1/2 cup oil
Mix and bake according to package directions. I used a #20 disher scoop 3/4 full.
Marshmallow Cream Cheese Frosting
- 16 ounces light cream cheese (softened)
- 1 container marshmallow cream
- 1 container frozen whipped topping (slightly thawed)
- 1 teaspoon vanilla bean paste
Whip all ingredients until smooth. Pipe on top of cooled cupcakes. Top with chocolate sprinkles. This frosting tastes like cheesecake. Seriously.
These turned out to be rich, moist and perfect with the cream cheese-spiked frosting. Just add a cup of coffee. Bon Appetit.
Le Cake 