These cupcakes are made from my all time favorite cake recipe Classic Chocolate Bundt. Have you made it? If you haven’t you should–it is amazing! I simply took that batter and instead of using a bundt pan, I divided into two mini muffin pans. They were very moist and made the perfect base for my favorite white chocolate/ cream cheese frosting. For Christmas I added a dusting of crushed candy cane. They were pretty and very tasty! I got some little red and white treat boxes from the Martha Stewart line at Micheals and the boys helped me deliver them to our neighbors for Christmas. Then of course we came home and enjoyed some ourselves:) They were a big hit with my family! I think you will love them too!
I can’t believe Christmas is in less than a week! How are your preparations coming? We are busy wrapping gifts, making treats and blasting Christmas Carols! I love this time of year! After having a “tebowing” wiseman (at the church party-no less:) I have decided this last week before Christmas I am going to help my little family understand the significance of the Nativity better with nightly devotionals/ discussions about each character. More on that here–I am so excited:)
Merry Christmas friends! Good luck this last week getting everything done on your lists!
Double Chocolate Cupcakes with White Chocolate Frosting and a Candy Cane Dusting
submitted by Melanie~The Sisters Cafe
1 devils food cake mix (Dry–don’t make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips-(I used mini chips for this)
Preheat oven to 350. Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into greased mini muffin pans.
Bake approximately 15 minutes at 350. Cool completely and frost.
White Chocolate Frosting:
8 ounces of cream cheese, softened
1 stick of butter, softened (8oz)
2 ounces of white chocolate, melted
1/2 tsp of almond or vanilla extract
3 cups powdered sugar
Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled cupcakes.
Finish off with a sprinkle of crushed candy cane or pretty sprinkles.