A day like today is a perfect time to hole up in your kitchen and bake some delicious treats. How about these cupcakes? They were absolutely delicious. I got the cupcake recipe out of my husband's grandma's church cookbook that she gave me. She is the sweetest woman. She knows how I love to cook and she is always giving me little kitchen related things. She most recently gave me her china. It is beautiful! I have always wanted china, but I didn't have any. Her pieces were in perfect condition too, some were still unopened in the box! The funny thing is, if I would have been able to select my own china, there is a good chance that I would have picked exactly what she gave me. It is simple, and elegant. I also just adore that it is from her and it comes with a history. I will always think of her when I use it.
18 1/2 oz. box chocolate cake mix
8 oz. package cream cheese (I used reduced-fat)
1/3 c. sugar
pinch of salt
6 oz. chocolate chips (mini would work the best although I made them with regular)
Prepare cake mix, using milk instead of water, per package directions. Place cupcake papers in cupcake tins.
Divide batter evenly between 24 cupcake papers.
Cream sugar and softened cream cheese; beat in egg and salt. Stir in chips.
Equally distribute the cream cheese mixture between all 24 cupcake tins, dropping it on each one, near the center.
Bake at 350 degrees for 20 minutes. Cool and frost.
Creamy Chocolate Frosting
3 1/2 c. confectioners sugar
8 Tbsp cocoa powder
8 Tbsp butter
7 Tbsp. heavy cream (if you are in a pinch, milk would work OK too)
2 tsp. vanilla extract
In a medium sized bowl, combine the confectioners sugar and cocoa power. Set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and cream. Blend in vanilla. Beat until light and fluffy. In necessary, adjust consistency with more cream or sugar.