Thursday, June 30, 2011

Birthday Chocolate Cuppies

We love cupcakes! On vacation a few weeks ago, we had the most delicious Oreo cupcakes that had chocolate and vanilla swirled batter and a delicious Oreo buttercream. I mean, it was a cupcake that makes you appreciate sugar in a whole new way. But since we've both been focusing more on our eating habits, we decided to reinvent our birthday cupcake tradition. For my birthday (the big 30!), I decided to use this recipe as a base and experiment to make it a little different: Hungry Girl's Yum Yum Brownie Muffins. Why not indulge minus the guilt, right?

I tweaked the recipe a bit, as I always do when I'm borrowing one, but the results were so delicious that we'd never go back to regular cupcakes!! Hungry Girl has the best tips and inspired this dish!!

Chocolate Cuppies

1 box chocolate cake mix (we used Devil's Food)
1/2 large can pumpkin puree (not sweetened)
1/2 t. pure vanilla extract
1/2 t. almond extract (really brings out great flavor in chocolate!!)
2 T. cooled brewed coffee

Mix all together. This batter is going to be stiff--don't frest. Pour into 12 lined muffin cups. Bake at 400 degrees for about 15-18 minutes, or until toothpick tester comes out clean. (Set the timer for a few minutes below and check these. You don't want to overbake.) Remove from oven and let cool. These are so moist and rich--decadent!

Cream Cheese Frosting

3 3/4 c. cool whip topping, frozen
3/4 c. whipped cream cheese
3/4 c. marshmallow fluff

Mix all ingredients together and use to frost the cupcakes. I could eat this out of the bowl, but it's so much better to have it with the moist cupcake. This recipe makes enough for all your cuppies, but frost them as you want to serve them. This frosting wouldn't do well to sit on the cakes in the fridge. If you'd like, garnish with chocolate jimmies or shredded dark chocolate. We are going to try a lighter version of another flavor for Doug's impending birthday.

By my calculations, one frosted cupcake has about 230-250 calories depending on the frosting amount. Don't quote me on it--I'm not a nutritionist. But what I do know is that these are so good that you'll never want to go back to those calorically expensive cupcakes in the bakery.


1 comment:

  1. As a brief note, these cuppies turn out as moist, rich little cakes and don't have the muffin texture I thought they might--so good!!