Frosted and decorated two ways: Pumpkins/jack-o-lanterns (above) and plainly piped (below).
Rich Chocolate Cupcakes with Honey Cream Cheese Frosting:
- 1/4 cup unsalted butter, softened
- 1/3 cup unsweetened chocolate, coarsely chopped (or just use morsels)
- 1 cup boiling water
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs whites at room temperature
Preheat the oven to 325 F.
In a bowl, place butter and chocolate. Pour water over them and let stand until melted. Stir to combine.
Add sugar and vanilla and stir again to combine.
Add the sour cream. Use an electric mixer to beat until fully combined.
In a separate bowl, combine flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet. Mix until smooth.
In another metal bowl, use a whisk to whip the egg whites until stiff peaks form. (Note, it is very important that you use a metal non-reactive bowl. Adding a pinch of cream of tartar or a teaspoon of vinegar will help thicken your egg whites. This takes some time and your arm might ache a bit! You’ll know you’re done when you pull the whisk from the whites and a little peak forms and remains upright.)
Gently fold the egg whites into the batter.
Fill the cupcake papers 3/4 full. (I like to use an ice cream scooper to do this.)
Bake for 20-27 minutes, depending on your oven.
Let cakes cool completely in pan.
Honey Cream Cheese Frosting:
- 2 8oz. packages cream cheese, softened
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 1/2 cup confectioners’ sugar
Beat all ingredients until light and fluffy. Hold in the fridge until stiff enough to pipe.