Chocolate Surprise Cupcakes




Chocolate Surprise Cupcakes





Ingredients

1-¼cups all-purpose flour
¼cup unsweetened cocoa powder
¼tsp salt
tsp baking soda
4oz (1 stick) unsalted butter, at room temperature, cut into small pieces
1cup granulated sugar
3eggs
1tsp vanilla extract
½tsp espresso powder
½cup sour cream
4oz milk or semisweet chocolate, cut into thick chunks
Eggnog-White Chocolate Frosting
4tbsp (½ stick) butter, softened
¼cup white chocolate chips, melted and cooled slightly
2cups Confectioners’ sugar
Pinch kosher salt
6 to 7tbsp eggnog, or as needed
3 to 4drops eggnog flavoring, optional
Sparkling White Sugar (from King Arthur), white edible glitter, or sprinkles, optional

Directions

Position the rack in the center of the oven and preheat to 350°F. Butter, spray with vegetable spray, or line 12 large muffin cups with paper cups.

Sift together the flour, cocoa, salt, and baking soda. Set aside.
In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed, beat the butter until softened. Gradually add the sugar, turn the speed to high and continue to beat until fluffy, several minutes.

Add the eggs, one at a time, then the vanilla and orange zest. Beat until well incorporated. Add 1/3 of the flour mixture and beat in. Then beat in 1/2 of the sour cream. Continue adding the flour and sour cream alternately, ending with the flour.

Fill each muffin cup about halfway up. Place a few pieces of the chocolate in the center of each cup. Fill with the remaining batter, almost to the top of each cup.
Bake 25 minutes. Do not overbake. Set the pan on a rack for about 5 minutes and then remove the cupcakes, placing them on the rack to finish cooling. Can be made several hours ahead to this point.
Frosting

Place the butter in a small bowl with the white chocolate and beat until creamy. Add the sugar, salt, and eggnog, beating on low until combined. Increase the speed to medium and beat until light and fluffy. Taste and add eggnog flavoring if desired.
Transfer to a piping bag fitted with a star tip. Pipe onto cooled cupcakes. Sprinkle tops with the sugar if desired.