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Chocolate Velvet Cupcakes

chocolate velvet cupcakes Dessert
Chocolate Velvet Cupcakes
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 24
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Adding sour cream and chocolate chips to Betty Crocker™ SuperMoist™ devil's food cake mix adds a deeply decadent flavour to these cupcakes. Recipe by Christy Jordan. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ devil's food cake mix
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1 to 2 teaspoons vanilla
2 heaping tablespoons unsweetened baking cocoa
1 cup chocolate chips

1 pkg (250 g) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 to 4 cups icing sugar
1 to 2 teaspoons vanilla
24 chocolate curls

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 24 minutes or until toothpick inserted in centre of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
  • 4
    In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in icing sugar until smooth. Beat in vanilla until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.
 

Nutrition Information

Nutrition Facts

Serving Size: 24
Calories
310
% Daily Value
Total Fat
16
Saturated Fat
8
Trans Fat
0
Cholesterol
55
Sodium
230
Dietary Fiber
1
Sugars
30
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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