Friday, May 7, 2010

Self-Filled Cupcakes with Creamy Chocolate Frosting

Some days, you just have to love ND.  We woke up today, May 7th, to snow.  So far, it isn't melting either.  I wouldn't mind so much, but my oldest is headed for a field trip today out of town.  His class is going to be touring Fort Mandan.  I hope they are still able to enjoy themselves and learn a lot while they are trudging through the snow.  

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.  

Self-Filled Cupcakes

18 1/2 oz. box chocolate cake mix
8 oz. package cream cheese (I used reduced-fat)
1 egg
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.


  1. I made these for Mother's Day and they were fabulous! I've made the same cupcakes before, but this frosting is to DIE for, and I will never again use another one. Thank you!

  2. Glad you liked it! We loved it too! Kade said it was the best frosting he had ever eaten!

  3. first time here
    looks creamy and delicious
    check out the event in my site

  4. These are so COOL!! I'm so happy you shared this recipe today @ Prairie Story Recipe Swap.

  5. Do you have to keep these in the fridge because of the cream cheese filling? I wanted to make these for a cake walk but wasn't sure if they could stay out. Thanks!

  6. I usually do refrigerate these. I do not think it is a big deal to leave them sitting out for a day. More than that and I usually refrigerate them.



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