I’ve eaten my fair share of cupcakes, and I think it’s entirely accurate to say that this recipe is a winner! An excellent recipe for a classic and always delicious combination – can’t go wrong.
8 oz cream cheese, softened
½ C (1 stick) unsalted butter, softened
Pinch of salt
3 oz bittersweet chocolate, melted and still warm
2 C powdered sugar
½ tsp vanilla
Milk (as needed)
Cream together the butter and sugar until light and fluffy, 2-3 minutes
Beat in the egg and egg whites one at a time, mix until creamy.
Bake at 325 until a toothpick inserted in the middle comes out clean (varies by the size of your pan. Mini cupcakes take about 15 minutes, full sized about 18-20 minutes).
Beat together cream cheese, butter and salt until light and fluffy, about 2-3 minutes
Slowly add in melted chocolate and mix for about 1 minute
Add in vanilla and just barely mix
If needed, add in milk until it reaches the desired consistency.
Combine, and enjoy!