What a beautiful spring day! Time to plan the Easter menus and activities! We are going to grill salmon and have asparagus and mashed sweet potatoes (I do occasionally make things besides desserts). Since we don’t have grandkids yet, but still want to have fun, we are planning an Easter Eggs hunt for our “big” kids! Not to disappoint you – I am working on desserts today.
Buttercream Frosting and Cadbury Eggs.
When I am planning holiday menus, I like to include traditional favorites, along with trying some new recipes. Today I baked these Glazed Lemon Cookies – and they were the perfect “light” cookie.
https://www.twopeasandtheirpod.com/glazed-lemon-cookies/
Happy Easter! Enjoy!
Chocolate Party Cupcakes
Delicious chocolate cupcakes with cream cheese and chocolate chip filling.
Servings: 24
Ingredients
Cupcake
- 1 Chocolate Cake Mix
Cream Cheese Fillings
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 egg
- 1/4 cup chocolate chips (plus a few more to add to filling layer, if desired)
Frosting
- 1 1/3 cup butter, softened
- 2 pounds powdered sugar
- 1/2 cup milk
- 1 tablespoon vanillla
- 1/4 cup sprinkles, optional
Instructions
Filling
- Beat cream cheese, sugar, salt and egg together in a bowl. Stir in chocolate chips. Set aside.
Cupcakes
- Preheat oven to 350 degrees.
- Place 24 cupcake liners in cupcake pan.
- Prepare cake mix according to directions.
- Fill each cupcake liner approximately 1/4 full of chocolate cake batter. Using a small pitcher to fill the cupcake liners makes it easier – and is less messy than using a spoon.
- Put about 1 tablespoon of filling on top of chocolate layer in the center of each cupcake. Can add a 2-3 chocolate chips to center, if desired.
- Add layer of chocolate over filling, so liner is filled about 2/3 full.
- Bake according to cake mix directions, about 12-15 minutes, or until cupcake top bounces back to touch.
- Let cool in cupcake pan for a few minutes, then cool on a cooling rack.
Frosting
- After cupcakes are completely cool, can frost with your favorite frosting or use the Buttercream Frosting above.
- Cream butter with mixer. Add powdered sugar, milk and vanilla. Beat until smooth and creamy, scraping sides of bowl often, about 2 minutes. Add a few drops of milk at a time, if too stiff and add a little bit of powdered sugar at a time if you want a stiffer frosting.
- Pipe or frost with a knife. Add sprinkles and other decorations, if desired.
Notes
This is a version of a recipe Cathy Oesterling shared when we worked together for University Extension.
