My daughter got to bring cupcakes to her schoolmates yesterday since it was her birthday. When I asked her last week what kind she was wanting to share, she shocked me with specifics. “I want a chocolate cupcake with white frosting and zoo animals like giraffes, elephants and zebras”.
I couldn’t help but chuckle. I usually just get a shrug and a “Whatever you think is good, mom”. She’s six, so I’ll take it while I can.
So I made it happen, and here they are in all their glory. Even though I didn’t get the zebra part quite right, the printed cupcake liners apparently sufficed, because she heartily approved of the results, as did her classmates, or so I heard.
The recipe originates from The Sweet Tooth Fairy (a cupcake shop with locations all over Utah). The cupcakes are dense and oh-so-chocolate-y because of the prepared chocolate pudding and the large amount of cocoa powder that goes into them. To sweeten the deal even more, they are topped with a dreamy white chocolate cream cheese frosting. What could be better?
1½ cups all-purpose flour
1 cup granulated sugar
1 cup and 2 tablespoons dark chocolate cocoa (unsweetened)
1½ teaspoons baking soda
1 teaspoon salt
½ cup sour cream
¾ cup ready-to-eat chocolate pudding
½ cup butter, melted
1 cup semisweet chocolate chips
Preheat oven to 350°F. Line 24 cupcake pan cups with paper liners.
In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.
Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.
Fill the prepared cupcake liners with batter 3/4 full. Bake about 15-18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.