Ingredients
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Key Ingredients
Make It
Step 1
Preheat oven to 350º F. Paper-line 18 muffin cups.
Step 2
Microwave chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Step 3
Combine flour, baking soda and salt in small bowl. Combine 3/4 cup milk and vinegar in small glass measure. Beat granulated sugar, oil, eggs and 1 teaspoon vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.
Step 4
Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely.
Step 5
Beat cream cheese, 2 tablespoons butter, 2 tablespoons milk and remaining 1/2 teaspoon vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.
Step 6
Frost cupcakes with frosting. Top with sprinkles, if desired.
Ingredients
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