Posted by Ruthie on 9/9/2019 to Recipes

Double Chocolate Choffy Cupcakes with Cream Cheese Frosting
1/2 cup butter, softened
4 oz Neufchâtel cream cheese
1 3/4 cup sugar
2 eggs
1 /2 cup light sour cream
2 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 cup strong brew Volta Dark Choffy (8oz hot water and 4 Tbsp Choffy)
1 tsp vanilla
4 oz 60% dark chocolate bar, chopped
Cream Cheese Frosting:
4 Tbsp butter, softened
4 oz Neufchâtel cream cheese
3-4 cup powdered sugar
1 Tbsp milk
reserve chocolate shavings for garnish
- Brew Choffy and set aside to cool.
- Preheat oven 350 degrees.
- Place cupcake liners in pan; set aside
- Cream butter and Neufatchel cream cheese in mixer with beater attachment until smooth.
- Add sugar and mix 2-3 minutes until light and fluffy.
- Add eggs one at time, scraping bowl with each addition.
- Add sour cream; mix and turn off mixer.
- In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
- Add dry ingredients all at once; mix on low until 80% combined.
- Add Choffy and vanilla; mix until incorporated but do not over mix.
- Add dark chocolate to batter, using a wooden spoon to evenly distribute. .
- Evenly portion batter between liners (I used a small ice cream scoop to keep them even)
- Fill each liner approximately 2/3 the way full.
- Bake for 20-25 minutes or until toothpick inserted in center removes clean.
- Cool on rack for 5-7 minutes, invert pans and remove cupcakes to finish cooling.
Cream Cheese Frosting:
- In large mixing bowl cream butter and add cream cheese; cream together until smooth.
- Add powdered sugar 1 cup at a time; mixing with each addition.
- Add milk to thin if needed.
- Scoop into piping bag using a Wilton 1M round tip to pipe a large swirl of frosting on the top of each cupcake.
- Garnish with chocolate shavings (reserved from chopping chocolate for batter).
Serve and Enjoy!