In Partnership with the Southern Weekend

Double Decadent Chocolate Cupcakes

Recipe by Ted McNemar

To celebrate chocolate, we present this easy-to-do Double Decadent Chocolate Cupcake recipe.

For the cupcakes…

Use your favorite cake mix. Follow the instructions on the box. Mix together 1 tsp. of instant coffee with 1 cup of water. Add to cake mix. Add an extra teaspoon of vanilla. Mix in the eggs one at a time. Pour into cupcake tray about half full in each spot. Add white chocolate chips to the top of each cupcake. Bake according to directions (325° for about 18 minutes.) Cool completely before frosting.

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For the chocolate cream cheese icing…

1 stick of softened unsalted butter

1 – 8oz pkg. of softened cream cheese

3/4 c. of unsweetened cocoa (1/2 c. regular cocoa + 1/4 c. of dark cocoa)

2 Tbsp. light corn syrup

1 tsp. vanilla

4 cups of sifted confectioner’s sugar (aka powdered or icing sugar)

3 Tbsp. milk or heavy cream

1/2 tsp. instant coffee.

Dissolve instant coffee in milk and set aside. Cream the butter and cream cheese in a mixer until well blended. Add cocoa and mix on slowest speed until the dust settles. Add the corn syrup and vanilla and continue to mix. Start adding the confectioner’s sugar one cup at a time. Incorporate each cup completely before adding the next cup. After 2 cups, stop and scrape down the sides of the bowl. Add the next two cups one at a time. When it starts to get too thick, add a little of the coffee/milk mixture. If the frosting is too fluid, add more confectioner’s sugar. Place frosting in pastry big with decorating tip. Swirl on frosting to each cupcake. Devour the Double Decadent Chocolate Cupcake.

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Additional tricks and tips…

You can substitute peppermint chips instead of white chocolate chips. The instant coffee enhances the flavor of the chocolate. The amounts used in this recipe is not enough to make the cakes and frosting taste like coffee. If you want more of a coffee flavor, brew 1 cup of coffee, let it cool, and use it instead of the water called for in the recipe. For the frosting, use 1 Tbsp. of instant coffee to make it more mocha. For added moisture, add about 1/2 c. of sour cream to the cake mix.

Check out what other awesome confections Teddy’s Treats have created.

Pair these cupcakes with a Chocolate Margarita. Learn how to make it here.