Chocolate 2.0: Chocolate Muffins or Cupcakes

Greetings from Nashville! No, I’m not baking in somebody else’s kitchen today. I actually baked this recipe and then took photos, several days ago, before I headed out. I had big plans to create a chocolate recipe that includes many steps, plus it would be my first time using yeast in forever (stay tuned – that recipe is still on my list)!

But after making 100+ brownies last week, for the No Kid Hungry Kansas City fall bake sale, this quick yet delicious chocolate recipe called my name, instead. Another great thing about this recipe? You can easily freeze some unfrosted muffins/cupcakes, for later use.
 
It’s been a long time since I made these muffins/cupcakes, and this recipe does make an ENORMOUS number of treats. Call me a little impatient, but after I filled 24 regular-sized silicone baking cups with batter and still had plenty left over, I pulled out and filled my mini muffin pans. I didn't want to wait for the large ones to bake and cool before reloading. I also iced only about half of the large muffins/cupcakes, making freezing more viable for some of these goodies. 

​Chocolate Muffins or Cupcakes
Makes 24+ regular size cupcakes
 
Batter
1 ¾ cups sugar
½ cup vegetable oil
½ cup cocoa
2 eggs
1/3 cup sour cream or Greek yogurt
2 cups (whole wheat pastry) flour
1 ½ teaspoons baking soda
Pinch of salt
2 teaspoons vanilla
3/4 cup hot water
 
Paper or silicone baking cups
 
Preheat oven to 325 degrees. Line muffin tin with baking cups. In a mixing bowl beat together sugar, oil, and cocoa until smooth.

Add eggs, mixing well. Add sour cream, flour, baking soda and salt, beating to mix well. Add vanilla and hot water. Batter will be runny. Use a ladle to fill your baking cups.

​Fill baking cups half full. Bake 20-25 minutes or until toothpick comes out clean.
 
Icing
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
¼ cup cocoa
1 tablespoon chocolate balsamic vinegar or chocolate liqueur
 
Cream together cream cheese and butter. Beat in sugar and cocoa to completely blend. Stir in balsamic and then spread on cupcakes. Refrigerate until ready to serve.