Wednesday, October 19, 2011

Chocolate Cupcakes

For a quick dessert, I combined my favorite chocolate cupcake batter with cream cheese frosting—delicious! Hershey’s Chocolate Syrup in the can is getting hard to find. Your best bet is Piggly-Wiggly or another small-town store. Enjoy!

Chocolate Cupcakes
1/2 cup butter, softened
1 cup sugar
4 eggs
1 (16-oz.) can chocolate syrup
1 Tbsp. vanilla
1 cup all-purpose flour
Cream Cheese Frosting

1. Beat butter and sugar with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in chocolate syrup and vanilla. Gradually add in flour, beating just until blended. Pour muffin cups lined with paper muffin cups.
2. Bake at 325° for 25 minutes or just until set. Let cool 5 minutes; remove cupcakes from pan. Spread with frosting.

Cream Cheese Frosting:
1/2 (8-oz.) block cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 (16-oz.) box powdered sugar

1. Beat cream cheese and butter with a mixer until fluffy. Gradually add in extracts and powdered sugar, beating until spreading consistency.

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