For the filling. Add cocoa powder to the remaining frosting and mix until well incorporated. Fill the cupcake liners 2/3 of the way full with batter. In a large bowl, mix together the flour, 1 cup (220g) sugar, cocoa, bicarb soda and 1/2 teaspoon salt Plus, I’ll show you how to make both chocolate and vanilla frosting to top your treats. Remember to let your keto chocolate cupcakes cool fully before adding the cream cheese frosting. A classic! You know what is awesome? Garnish with sprinkles (chocolate jimmies) if you want! In a large bowl or stand mixer, beat together cream cheese and butter until smooth. And the best part about today’s recipe is that these treats are 100% keto and gluten-free. Not only is this the perfect chocolate cupcake, but I think I have found the perfect chocolate frosting. I also love how thick it makes the batter; you can scoop it with an ice cream scoop and every single cupcake will be perfectly proportioned. Your email address will not be published. Pour into 18 greased or paper-lined muffin cups. Sprinkle with nuts. Start by making the filling. Is it the same as my Best Chocolate Cake recipe? For filling, beat cream cheese and sugar in another large mixing bowl until blended. Chocolate cakes and cupcakes are different in terms of chemistry. The filling of these cupcakes is the best! Finally, stir in cookie crumbs by hand, mixing until just combined. These amazing moist chocolate cupcakes will be your new favorite! Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. I am going to pin this recipe. I am down with eating all the desserts, but not if they aren’t worth it. Made these for a gal I work with, Oh man oh man oh man…gooooood stuff those cream cheese chocolate cupcakes. As soon as you are done adding the flour turn the mixer off. :). Geez Karen thanks a bunch ;) Ugh. It’s so great! Once incorporated, turn mixer on high for 1-2 minutes. Do you guys give up? Thanks Meg! In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. The cream cheese center makes it incredibly moist. I have that Marie Kondo book in my Kindle, but I still haven’t cracked it open yet!! Add egg and salt; mix well. Here is a little video on how I did that! Microwave in 30-second increments, stirring in between each time. Don’t get me wrong, I enjoy every aspect of it… from the creation to the execution and photographing, but I also needed a break and time with my kids. I can’t wait for you to try them! This is just a brief summary: Your email address will not be published. Not only is this the perfect chocolate cupcake, but I think I have found the perfect chocolate frosting. May I freeze these or how long will they last in the frig…if I don’t eat them. We’ve read books upon books and enjoyed every word. If you want to upgrade your homemade chocolate cupcakes, why not fill them with a sweet surprise for your guests? Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low. Store in the refrigerator. Since then, I’ve had two more friends read the book and purge their closets. This is one of the best chocolate cupcake recipes, and I guarantee that it will give you super moist cupcakes every time. This site uses Akismet to reduce spam. :). Yes in general you can freeze cupcakes. A classic! Scrape the mixture into another bowl. We went on a special family vacation (more on that to come). Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Sugar-free maple-flavored syrup, almond flour, and coconut oil* ensure that each bite is dense and not the least bit dry. The better quality ingredients you use, the better your cupcakes and frosting will taste. Cooking time is also important when making these, or any cupcakes. Mix in powdered sugar 1 cup at a time. Omg that cheesecake filling. Let thaw on the counter with the bag sealed. Fill each one about halfway with the cupcake batter. https://www.tasteofhome.com/recipes/cream-cheese-chocolate-cupcakes BECAUSE that is EVERYTHING. If you want to make chocolate curls, add the chocolate chips and shortening to a small bowl. Is there ever a bad time for homemade chocolate cupcakes? Mix in sour cream, followed by warm milk mixture. Nutrition Disclaimer / Affiliate Disclosure, Your email address will not be published. Divide mixture between prepared liners using a large cookie scoop. These perfect Chocolate Cupcakes are paired with the most amazing Chocolate Frosting.

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