Anne Byrn's Chocolate Cream-Cheese Cupcakes

1. 1

   Preheat the oven to 350.

2. 2

   Line two 12-cup muffin pans with paper liners.

3. 3

   In a large bowl, beat the devil's food cake mix with the cream cheese, water, vegetable oil, brown sugar, eggs and vanilla at low speed until smooth.

4. 4

   Using an ice cream scoop, spoon the batter into the muffin cups, filling them two-thirds full.

5. 5

   Bake until springy to the touch and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes.

6. 6

   Transfer the muffin pans to a wire rack and let cool for 5 to 10 minutes.

7. 7

   Meanwhile, in a medium saucepan, combine the granulated sugar, butter and milk and bring to a boil over moderately high heat, stirring until dissolved.

8. 8

   Remove from the heat and stir in the chocolate chips until melted.

9. 9

   Transfer the frosting to a bowl and let cool until slightly thickened, about 5 minutes.

10. 10

    Dip the top of each cupcake in the frosting and return to the wire rack.

11. 11

    Garnish the cupcakes with the almonds and let stand for 5 to 10 minutes, until the frosting is set, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.