Chocolate Cupcake, Chocolate Cinnamon Cream Cheese Icing


Company coming for lunch… what to make? This recipe is one that I have wanted to try for a long time, I even had the cake mix and pudding in my pantry! And I can’t remember the last time I used cake and pudding mix. But wow, this cupcake turned out great, light, fluffy and not too sweet. I wanted to ice the cupcake, because I wanted to use some of the piping techniques I learned. I wasn’t in the mood for buttercream icing, so I decided to try a cream cheese icing. I hope you enjoy!

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream (tofutti)
1/2 cup grape seed oil
1/2 cup apple sauce
4 eggs, beaten
1/2 cup warm water
1/2 cups semisweet chocolate chips

2 Tbs white chocolate, melted
2 Tbs milk chocolate, melted
1 (8 ounce) package cream cheese, softened
1/2 cup earth balance butter, softened
1 teaspoon vanilla extract
2 drops orange essential oil
4 cups confectioners’ sugar


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix the beaten eggs, water, oil and sour cream. Slowly mix in the cake and pudding mixes. Stir in the chocolate chips and pour scoop into prepared muffin cups. Make sure that the muffin cups are only filled 3/4 full.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcake thoroughly in pan at least an hour and a half before icing them.

Melt the chocolate over low heat on the stove or int he microwave. Stir until smooth, and allow to cool to room temperature.

In a bowl, beat together the cream cheese and butter until smooth. Mix in chocolate, vanilla, and orange essential oil. Gradually beat in the confectioners’ sugar until the mixture is fluffy. You may not need to use all the sugar, it depends on the consistency you want and whether you want to pipe the icing.

** Make sure the essential oil you use is edible, I use young living.


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