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Chocolate Cupcakes with a Kick Recipe


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     Chocolate Cupcakes with a Kick

Category   Desserts - Breads
Sub Category   None

1 pkg 2-layer-size chocolate or devil's food cake mix
1-1/4 cups sour cream
3 eggs
1/3 cup cooking oil
2 Tbsp instant coffee
1/2 to 1 tsp. ground chipotle chile pepper
11.5 oz pkg. semisweet choc chunks
2 tsp. flour
White Frosting-
8 oz cream cheese
1/2 cup softened butter
1/2 txp vanilla
2 to 2-1/2 cups powdered sugar
Chocolate Drizzle-
2 oz. semisweet chocolate, chopped
1/4 cup whipping cream

Preheat oven to 350. Line 24 muffing cups with paper bake cups; set aside. In bowl combine cake mix, sour cream, eggs, oil, coffee, chipotle pepper. Beat with electric mixer on low to combine. Beat on medium to high for 2 minutes (batter will be thick)
In bowl, toss choc chunks with flour. Fold into batter. Spoon into prepared cups. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost with White Frosting
White Frosting- In bowl beat one 8 oz. packaged softened cream cheese and 1/2 cup softened butter with mixer on medium to high for 30 seconds. beat in 1/2 teaspoon vanilla. Gradually beat in 2 to 2 and 1/2 cups powdered sugar until spreadable consistency.
For chocolate drizzle, place chopped chocolate in small bowl. In saucepan bring cream to boiling. Pour over chocolate; do not stir. let stand 5 minutes; whisk until smooth. Place chocolate drizzle in resealable plastic bag; seal bag and snip off a small corner. Drizzle choc. over cupcakes.

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