Stars and Stripes Cupcakes

Who doesn't love a rich chocolate cupcake with a delicious vanilla frosting? Not many. We had some friends over for a casual dinner this weekend and it was hot. I wanted to make cupcakes for the birthday celebration but couldn't think of a good recipe. That's when it came to me - a moist and luscious fudge cupcake with a frosting that is creamy but can be refrigerated and served cool.

These were a hit and so easy to decorate. Maximum celebration for minimum effort. That's *my* kind of dessert!


Chocolate Fudge Cupcakes
with Vanilla Cream Cheese Frosting

Ingredients:
4 oz unsweetened baking chocolate
1 1/2 c. all purpose flour
1/4 c. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. butter, softened
1/3 c. oil
3/4 c. sugar
1/4 c. brown sugar
2 eggs
3/4 c. milk
2 tsp vanilla extract

8 oz cream cheese, softened but still cool
6 Tbsp unsalted butter softened, but still cool
2 tsp vanilla extract
1 1/2 c. confectioners' sugar

sprinkles and fondant to decorate

Directions:
-Preheat oven to 350 degrees and line cupcake tins with liners.
-On top of double boiler or in microwave, melt baking chocolate and let cool slightly.
-In large bowl, combine flour, cocoa powder, baking powder, soda, and salt.
-Whisk to combine thoroughly and set aside.
-In small bowl, combine vanilla and milk.
-Whisk to combine thoroughly and set aside.
-In bowl of stand mixer cream butter, oil and sugars for two minutes.
-Add eggs, one at a time, beating well after each addition.
-Add flour mixture and milk mixture to creamed mixture, alternately mixing well after each addition.
-Stir in melted chocolate.
-Remove bowl from mixer and carefully spoon cake mixture into cupcake liners, filing about 3/4 way full and dividing evenly.
-Place cupcakes in oven and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes.
-Meanwhile, process cream cheese, butter, and vanilla in clean food processor workbowl until combined, about 10 seconds, scraping down bowl with rubber spatula as needed.
-Add confectioners' sugar and process until smooth, about 10 seconds.
-Refrigerate until cupcakes are completely cool and ready to decorate.
-Using spatula, spread frosting evenly over surface of cupcakes.
-Wipe spatula off and run over the sides and up to the middle in one smooth swirl motion.
-In small dish, pour sprinkles.
-Carefully lift each cupcake by the sides and turn slowly while dipping the edges only into the sprinkles to coat.
-Top with fondant cutouts and serve.

(Cover leftovers and refrigerate for up to 3 days.)



And they make an awesome midnight snack... nom nom nom nom!!