I had to make some chocolate cupcakes too! These are the purple Wilton cupcake wrappers that I found at JoAnn Fabrics. I went into Michaels Craft Store the other day and they had a huge selection of cute cupcake cups. Check them out. I stocked up on black and white brocade, pink and purple polka dots, hot pink leopard print and several others. These Wilton cups say that you can bake the cupcake in it, but I find that the batter makes the cup ugly and greasy. So once again, I baked them in jumbo sized white cupcake cups so that they could bake a little taller and then removed the cup after cooling.
Purple Chocolate Cupcakes
I started with Betty Crocker's Triple Chocolate Fudge cake mix. It is really moist already, but I decided to use a 6 oz. container of vanilla yogurt in place of 1/2 C. of the water. It made a really nice cake. Then I filled it with a Peanut Butter Cream Cheese Frosting.
4 oz. cream cheese, room temperature
1/2 C. butter, room temperature
1/4 C. peanut butter
2 C. powdered sugar
1 T. water
Cream all ingredients together in mixer, adding as much water as needed to create a fluffy frosting.
Split the cupcakes in half and spread a little Peanut Butter frosting on top. Place the top halves back on and gently place in the Wilton cups.
1 C. butter, softened
1/2 C. cocoa powder
4 C. powdered sugar
1-3 T. water
Cream everything together in mixer, adding as much water as needed to create a fluffy frosting.
Frost the cupcakes with a chocolate frosting placed in a pastry bag with a large round tip or in a large Ziploc bag with the corner cut off. Squeeze the frosting in a circle starting at the edge and finishing in the middle.
Just a few more flowers I sugared. To try these, refer to the Lemon Supreme Cupcakes for instructions on how to sugar edible flowers.