Several weeks ago my sister made some fantastic cupcakes. Over the weekend, we needed to whip up a batch of cupcakes for my SIL’s birthday. There would be several people there and one dessert was not enough. So I decided to make my sister’s recipe. Y’all. Words cannot describe the greatness of this cupcake.
Black Bottom Cupcakes with Chocolate Buttercream
Box of cake mix – We use dark chocolate
Required ingredients for mix (eggs, oil, water)
8 oz. cream cheese, softened
1/3 c. sugar
pinch of salt
1 c. mini chocolate chips
Make cake mix according to package directions. Fill cupcake liners 3/4 ful.l (Don’t go overboard here. I did and WOW they got big. Although if you do go overboard, they hold up nicely. So really, just do what you want.) In a small bowl beat cream cheese, egg, sugar, and salt until smooth. Stir chocolate chips in mixture. Put a dallop of cream cheese mixture in each cupcake liner on top of the chocolate batter. Bake according to cupcake box.
(will ice 24 cupcakes)
18 T. butter, softened (2 sticks plus 2 T)
Slightly less than 1 c. cocoa, sifted
3 c. powdered sugar, sifted
1/2 c. plus 1 T. milk
Splash of vanilla
(The measurements are weird, I know. I assume it’s because the original recipe only iced 8 cupcakes so we tripled it. I’m sure you could round the numbers and it’d be fine.)
Put all ingredients in a big bowl and beat until smooth. Refrigerate while cupcakes are cooking and cooling. Pipe icing on cupcakes. Go big or go home, y’all! Don’t skimp on the icing! I also added chocolate sprinkles to the top and it went over very well.
And because that’s not enough sweetness for one post…
Sleeping in my arms. When his binkie falls out, you know it’s a GOOD sleep.
Playing with his changing mat. I need to show you a full picture of this hat, it’s amazing.
This is Jansen’s newest thing. He sucks and chews on his lower lip.