Valentine's Day Chocolate Cupcakes with Vanilla Drizzle Icing

Valentine's Day Chocolate Cupcakes with Vanilla Drizzle Icing

Happy Valentine's Day! This post is a little late in the day as it's about dessert and I figure by now everyone is getting home from a lovely dinner out! But then again, you may not see if till tomorrow or even what a nice little extension of the holiday eh?!

This holiday hasn't always been my favorite, I'll admit. When you're single, it's kind of a drag seeing all that gushy, smooshie lovey dovey crap out there while you're alone. But this year, for some reason...I'm okay with it! I don't quite know why, but it isn't fazing me in the least. Maybe it's because I've decided 2015 is going to be the "Year of Jen" and I'm not dwelling on the fact that I'm not in a relationship. Hmmm...sounds rather grown up to me, no?!

But just because I don't have a significant other to spend the day with doesn't mean I can't treat myself to some chocolate cupcakes, right?! Part of this "Year of Jen" involves me getting control of my health all the while baking and cooking some pretty fattening recipes for the blog! Seems rather counterintuitive but I'm not giving up my love of food and this blog, so I'm having to get serious about my fitness! I joined the local YMCA 2 weeks ago and spent over an hour there this morning. So I think a cupcake or two this weekend is gonna be ok! The rest will go to work with me on Monday;)

I made these on a whim this afternoon and I hope you enjoy them! You can add anything to the top of the batter you want (candy, fruit, coconut etc....) and maybe you'll choose to pipe icing onto them instead of the drizzle I did. Go for it!!! But most importantly, enjoy them!

Recipe at the end.

Chocolate Cupcakes with Vanilla Icing Drizzle.

makes 18 cupcakes)

  • 2 cups sugar
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 oz unsweetened chocolate, cut into 1/4-inch pieces
  • 1 cup boiling water
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
Set a rack in the middle of the oven and preheat to 350F. Line a muffin tin with paper cupcake liners.
For the cupcake batter, stir the sugar, flour, baking soda and salt together in a mixing bowl. Set aside.
Put the cut up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.
Divide the batter equally among the cavities in the pans, spooning it in. Sprinkle white chocolate chips and rainbow sprinkles over the batter. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip, about 20 minutes.
Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting. If making the frosting below, start it while the cupcakes are cooling since it also needs time to cool.
  • 1 cup powdered sugar
  • 2-3 teaspoons milk
  • 1/2 teaspoon vanilla extract
To make icing, stir together ingredients until no lumps remain. Place icing in a plastic bag and cut the end of one bottom corner to create a small hole. Drizzle over cupcakes.

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