Discard or eat tops of chocolate cupcakes.
Slice the bottom
Cupcakes:
Pulse together dry ingredients in a food processor.
Pulse in wet ingredients.
Line a 12 cup muffin pan with paper liners and scoop 1/4 cup into each.
Bake at 350\u00b0 for 15-18 minutes.
Cool, ice and serve.
Frosting:
n a small saucepan over very low heat, melt chocolate and coconut oil.
Stir in vanilla extract.
Place frosting in refrigerator for 15-30 minutes to thicken.
Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.
Mix cake as directed; fill cupcake cups 1/2 full.
Mix together cream cheese, sugar and egg.
Beat mixture together with electric mixer until smooth, then add chocolate chips.
Put 1 teaspoon of this mixture on top of chocolate cupcake and bake.
Melt chocolate and butter, stirring to blend,
br>Melt the butter and chocolate in the top of a
Melt milk chocolate chips in microwave and cool slightly.
In separate bowl, beat powdered sugar, butter, milk and maple extract until smooth.
Add chocolate and beat until smooth.
Fold in bacon.
Spread frosting over cupcakes, or other dessert.
Prepare devil's food cake mix as directed, then set aside. Mix cream cheese and sugar until creamy.
Add egg and salt; mix well.
Then stir in chocolate chips.
0\u00b0F and line a cupcake tin with 12 paper
owl, beat together contents of chocolate cake mix, Greek yogurt and
00b0F (175\u00b0C). Line 12 cupcake wells with paper liners.
00b0F. Line a 12 cup cupcake pan with paper liners. Beat
egrees.
Line 12 cupcake tins with cupcake paper.
In a
00b0F. Line a 12 hole cupcake pan with paper liners. Beat
wo cupcake pans with paper liners.
Place the chopped chocolate
cupcake pan with paper liners. In a saucepan, heat the chocolate
tir in the chocolate chips.
Let the chocolate chips sit in
egular sized muffin tin with cupcake papers.
Sift flour, baking
ack.
Filling: Melt chocolate in a bowl set over
50 degrees. Line a standard cupcake pan with 12 baking cups
b>chocolate chips. Spoon 4 1/2 cups batter into top of cupcake