Heavenly Chocolate Cupcakes with Cream Cheese Frosting

Ingredients


Cake

• 2 1/2 C Flour
• 2 1/2 C Sugar
• 1 1/4 C Cocoa powder
• 2 1/2 Teaspoons Baking Powder
• 1 1/4 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 2 large Eggs, plus one yolk
• 1 1/4 C Buttermilk
• 3/4 C Warm Water
• 1/2 C plus 2 Tablespoons Canola Oil
• 1/4 C Spiced Rum
• 1/4 C Whiskey
• 1 1/4 Teaspoon Vanilla

Frosting

•  1 C Butter (room temperature)
• 1 1/2 C Cream Cheese (room temperature)
• 2-4 Cups icing sugar
• 1 teaspoon vanilla

Directions

Cake: 

Preheat oven to 350F and line two muffin tins with cupcake liners.  Sift dry ingredients into mixer bowl, then add remaining ingredients and mix on low for 2-4 minutes.  Fill cupcake liners 3/4 full, since the batter is quite runny it is best if you use a measuring cup and spoon.  Bake for 23 minutes.  

Place on cooling rack for 30 minutes.

Icing:

In mixer blend butter and cream cheese until smooth.  Slowly start adding in icing sugar 1/2 cup at a time.  Add in vanilla and beat until everything is well mixed.  Transfer into a Ziploc freezer bag and cut the tip to decorate, or use spatula.  

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If making nests you will also need 4 cups of unsweetened coconut. Place in frying pan and cook on med-high heat until browned.  

Place coconut on iced cupcake in shape of a nest and place three Cadbury Mini Eggs in center of the nest.  

Voila perfect Easter dessert! Enjoy!