By Megan Faulkner Brown (’02), Sweet Tooth Fairy Owner and Cupcake Wars Winner
1½ cups all-purpose flour
1 cup granulated sugar
1 cup and 2 tablespoons dark chocolate cocoa
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.
White Chocolate Frosting
8 ounces cream cheese, softened
¼ cup butter, softened
1 cup white chocolate chips or 6 ounces white chocolate, melted
1 teaspoon vanilla
2⅓ cups powdered sugar
To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.
Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.