These moist, rich cupcakes work best when made with a plain devil's food cake mix—one that doesn't contain pudding.Plus: More Dessert Recipes and Tips

September 2004

Gallery

Recipe Summary test

active:
20 mins
total:
40 mins
Yield:
makes 2 dozen cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Line two 12-cup muffin pans with paper liners. In a large bowl, beat the devil's food cake mix with the cream cheese, water, vegetable oil, brown sugar, eggs and vanilla at low speed until smooth.

    Advertisement
  • Using an ice cream scoop, spoon the batter into the muffin cups, filling them two-thirds full. Bake until springy to the touch and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer the muffin pans to a wire rack and let cool for 5 to 10 minutes.

  • Meanwhile, in a medium saucepan, combine the granulated sugar, butter and milk and bring to a boil over moderately high heat, stirring until dissolved. Remove from the heat and stir in the chocolate chips until melted. Transfer the frosting to a bowl and let cool until slightly thickened, about 5 minutes. Dip the top of each cupcake in the frosting and return to the wire rack. Garnish the cupcakes with the almonds and let stand for 5 to 10 minutes, until the frosting is set, before serving.

Make Ahead

The frosted chocolate cupcakes can be kept in an airtight container overnight.

Advertisement