Chocolate Cupcakes with Cream Cheese Frosting

It's fun to make cupcakes for birthdays but sometimes it's fun to make them for no reason at all. Riley and I just felt like making and decorating cupcakes for the fun of it.

This recipe makes fluffy, chocolate-y but not overly sweet cupcakes. It's a wonderful recipe and rather low in fat.

So, go ahead and make some cupcakes, decorate them and share them with your family and friends... or just for yourself!

Chocolate Cupcakes
adapted from Martha Stewart Kids Magazine
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 cups sugar
3/4 cups dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract

Pre-heat oven to 350. Line two cupcake pans with paper liners for a total of 24 cupcakes. Set aside.
In a large mixing bowl whisk together cocoa, flour, sugars, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla. Mix until smooth.
Fill cupcake pans about 1/3 full. Bake until the tops of the cupcake spring back when gently pressed. This should take about 20 minutes.

Cream Cheese Frosting
12 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.