Chocolate White Chocolate Cupcakes

I LOVE to bake and make cupcakes.  

A couple months ago I won a facebook contest for 2 cupcakes at Sweet Wishes a gourmet cupcake shop in Baton Rouge.  I had there cupcakes once before when they gave away a free cupcake to anyone who said GEAUX TIGERS (or something like that) for an LSU football victory and was not that impressed.  The cupcakes were ok but not moist at all.  But this last time Keith and I split the Chocolate White Chocolate and it was GREAT.  

So I decided to make them for Keith's 32nd Birthday.  

I found the Chocolate cupcake recipe from Cupcake Project blog when looking for moist Chocolate cupcakes.  I added Godiva white chocolate chucks from 3 Godiva candy bars I cut up.  I just put my favorite cream cheese icing and they turned out AMAZING.

Chocolate White Chocolate

Makes 12 regular cupcakes.

Cupcakes

1/2 cup (1 stick) butter, room temperature

1-1/4 cups sugar

2 large eggs, room temperature

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoons vanilla

2/3 cup white chocolate chucks (I added almost a cup)

1.    Beat butter until softened. 

2.   Add sugar and beat until light and fluffy, about 3 minutes.

3.   Add eggs, one at a time, beating until well combined. 

4.   Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

5.    Measure out the milk and vanilla and stir to combine.

6.   Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. 

7.   Continue adding, alternating between dry and wet and finishing with the dry. 

8.   Stir in white chocolate chucks.

9.   Scoop batter into cupcake cups about 2/3 full.

10.         Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean.

Cream Cheese Icing

6 oz. cream cheese, softened 



1 stick butter, softened

2 teaspoons vanilla

    Add powdered sugar until the right consistency