Ingredients
- 1 cup all-purpose flour 250 mL
- 1/2 tsp baking powder 2 mL
- 1/4 tsp salt 1 mL
- 3 oz Real Semi-Sweet Chocolate Chips 90 g
- 1/2 cup unsalted butter, room temperature 125 mL
- 1/2 cup brown sugar 125 mL
- 2 eggs
- 1/2 cup buttermilk 125 mL
- 1/4 cup light cream cheese, softened 60 mL
- 1 tbsp butter, softened 15 mL
- 3/4 cup icing sugar 175 mL
- 1/4 tsp vanilla extract 1 mL
- 1 tbsp milk 15 mL
- 1/4 cup Real Semi-Sweet Chocolate Chips 60 g
- Muffin Pan 12 Cups
- Baking cups
Directions
Step 1
Preheat oven to 350°F (180°C). Line a muffin pan with baking cups. Sift flour, baking powder and salt together into a bowl. Cream butter and sugar in a food processor until smooth.Step 2
Add an inch (2.5 cm) of water to a saucepan and bring to a simmer over medium heat. Place chocolate chips in a heatproof bowl and place over saucepan; heat while stirring until chocolate is melted.Step 3
Add melted chocolate to the butter and sugar mixture, and stir to combine. Add one egg at a time, beating well after each addition. Add one third of the flour and buttermilk, mix just until incorporated, and repeat with second and final portions.Step 4
Spoon cupcake mixture into baking cups until about 3/4 full. Bake in preheated oven for approx. 15 minutes or until an inserted toothpick comes out clean. Place cupcakes on wire rack and let cool completely.Step 5
To make frosting, cream butter with cream cheese, then add icing sugar, vanilla and milk, and beat to combine. Gently spread icing on cup cakes.Step 6
dddStep 7
Place remaining chocolate chips in bowl and microwave on medium-high heat for approx. one minute or until melted. Spoon melted chocolate into pastry bag fitted with fine round tip.Step 8
Carefully pipe a pea-sized dot of chocolate in the center of the cupcake, then 2 rings around it. With a toothpick, drag the tip through the chocolate from the center dot to the edge. Repeat approx 8 times around the centre.