Mardi Gras Cupcakes

How else to celebrate Fat Tuesday — aka Mardi Gras — than with decadent chocolate cupcakes topped with rich cream cheese frosting?



2 2/3 cups all purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1 1/2 cup Ghirardelli cocoa powder
1/4 teaspoon salt
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups whole milk


8 ounces cream cheese, softened
5 tablespoons butter, softened
1 tablespoon vanilla extract
2-3 cups powdered sugar

How I Made Them:

Preheat the oven to 350 degrees and prepare a cupcake tin with festive paper wrappers.

Sift the flour, baking soda, baking powder, salt, and cocoa together in a large bowl, then set aside.

In a stand mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, then the vanilla, until thoroughly combined.  Scrape the sides of the bowl before adding the flour mixture.  Add the dry ingredients in three batches, alternating with the milk until the batter is smooth and thoroughly combined.

Fill the cupcake tins 3/4 full.  Bake for 15-18 minutes or until a cake tester comes away clean but for a few crumbs.  Let the cupcakes cool thoroughly before frosting.

To make the frosting, beat the cream cheese, butter, and vanilla together.  Add the powdered sugar in batches until you achieve the consistency you want.  Pipe the frosting onto the cupcakes and decorate as desired. Makes 2 dozen cupcakes.

How They Turned Out:

These treats are sure to earn you the best beads at the parade.

MG Cupcakes 2

The fancification is from Fancy Flours (love! their goodies).

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