Food Friday: Chocolate Cupcakes

I can't seem to ever get my "Food Friday" posts out on Friday, but I had a good reason this time. These cupcakes were not frosted and ready to eat until this morning. I needed to sample one or three before recommending the recipe to you. You can thank me later.
Someone had a birthday party today (more on that later) and she couldn't decide between chocolate or pink cupcakes. When I told her she could have chocolate AND pink I think I reached a whole new level of awesomeness in her book.
I pinned this recipe and was waiting for the perfect opportunity to try it out. It is from The Sweet Tooth Fairy and she is kind of a big deal. The original recipe can be found here. The measurements are written in ounces. I don't have a kitchen scale so I did some conversions with the help of The Joy of Baking. The result was a rich, indulgent, moist cupcake that is not helping my quest to live healthier and lose a little weight. But birthdays are important and the birthday girl was delighted with the results and eating healthy can wait until tomorrow.

Sweet Tooth Fairy's Black and White Chocolate Cupcakes

1 1/2 cups + 2 Tbs. all-purpose flour

1 cup granulated sugar

1 1/4 cup + 2  Tbs. dark chocolate cocoa (I used regular cocoa and it was fine)

1 ½ teaspoons baking soda

1 teaspoon salt

1/2 cup sour cream

3 eggs, beaten

6 ounces chocolate pudding, prepared (this is the big box of instant pudding)

1/2 cup butter, melted

1 cup semi-sweet chocolate chips

 

Preheat oven to 350 degrees F. Line 24 (mine made 30) 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

1/2 cup butter, softened

1 cup white chocolate, melted

1 teaspoon vanilla

2 1/2 cups 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.