Chocoholic Cupcakes


1 box devil’s food cake mix
½ cup coconut oil
1 ¼ cup water
3 eggs
1 cup semi-sweet chocolate chips
2 tablespoons cocoa powder

Directions for Cupcakes

Preheat oven to 325 degrees F. Line muffin pan with paper liners.

In a stand mixer, add in all ingredients but chocolate chips.  Mix on low for 30 seconds, then on medium for 2 minutes.

Stir in chocolate chips.

Divide batter evenly between muffin cups about ¼ cup batter.

Bake for 18 minutes.

Let cupcakes cool in pans, about 5 minutes, then turn them out onto wire racks.

Let cool completely before frosting.

For Chocolate Cream Cheese Frosting

8 ounces cream cheese, softened at room temperature
¼ cup butter, softened at room temperature
½ cup cocoa powder
4 cups confectioners’ sugar
1 teaspoon vanilla extract (optional)
1 teaspoon kahlua coffee liqueur (optional)
mini chocolate chips (optional topping)

Beat cream cheese, butter, cocoa powder, vanilla and kahlua until combined. Add the confectioners’ sugar ½ cup at a time making sure to incorporate it fully before you add the next ½ cup.  Makes enough for 24 cupcakes.

Note:  I topped the frosted cupcakes with mini chocolate chips!


This recipe brought to you by Sophie in the Kitchen