Chocolate Chip Cupcakes

From: sharonoid

On May 5, 2009

These are awesome! Love the filling (sweet, but not too sweet), and the texture of the cake is just the right amount of chocolaty. I had to bake mine for exactly 30 minutes due to my temperamental oven. I just made these and topped them with an adapted version of Martha Stewart's chocolate frosting (and sprinkles) I got from cupcakeblog.com. Chocolate Frosting adapted from Martha Stewart’s Baking Handbook 5.3 ounces semi-sweet chocolate 3 tablespoons unsweetened cocoa powder 3 tablespoons boiling water 1 stick (1/2 cup) butter, room temperature 1/2 cup powdered sugar 1. Chop the chocolate and place in a heat proof bowl. Melt over a pan of gently simmering water. Remove from heat and let cool for 15 - 20 minutes. 2. Dissolve the cocoa powder in the boiling water in a small bowl. Set aside. 3. In an electric mixer, beat butter until creamy. Scrape the bowl. 4. Add powdered sugar and beat to combine. 5. Add cooled, melted chocolate and beat to combine. 6. Add cocoa paste and beat to combine.

From: Sheri-BDB

On May 6, 2003

These turned out perfect! They were really easy to fix and were really delish....yummy!! Thanks Shelli

From: michEgan

On Mar 22, 2006

Excellent, I have tried other filled cupcakes where the filling had a egg in it. For some reason I think the filling is so much better with out the added egg! So this recipe is my favorite!! Thanks so much

From: Sidd

On Jan 20, 2003

Very good and easy!! Satifies my chocolate craving and my cheesecake craving all in one! I can't make these too often otherwise I will end up as big as a house.