Splurge.

We all have a weakness, and mine is chocolate.  However, as a woman who watches what she eats, there is not nearly enough of this sinfully delicious delight in my life.  This month has been especially hard since Cooking Light releases a new chocolate based recipe every day...oh Twitter, how you taunt me..... :(

But I got lucky: a friend recently celebrated a birthday, giving me an excuse to bake.

Given the Twitter taunting, I chose a recipe from the month of chocolate that featured cocoa (what I look for in a cupcake) and mixed it with cream cheese icing (a nod to my friend's cheesecake fetish).  The result: delicious!

For the cake...
-1 cup granulated sugar (I substituted 1 cup Splenda)
-2 eggs
-1/4 cup canola oil
-1/2 tsp vanilla
-1 1/2 cups all-purpose flour
-1/2 cup unsweetened cocoa
-1 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1 tsp instant coffee (which I omitted this time)

-1 cup buttermilk

Preheat oven to 350 degrees F.

Put the first four ingredients in a bowl, beat until well blended.  In a separate bowl, combine the dry ingredients (flour through instant coffee) and mix well.  Add a small amount of the dry ingredients to the sugar mixture, stir until just blended.  Then add a small amount of buttermilk to the mixture, and stir until just blended.  Repeat these steps until all the ingredients are fully incorporated into the batter.  Spoon batter into greased muffin tins (makes 12 large-ish cupcakes).  Bake for 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.  Remove from tin and cool completely before icing.

For the icing...
-1 cup icing sugar
-1/2 tsp vanilla
-1 (8 ounce) block softened cream cheese

Combine all three ingredients in a bowl and beat well until combined and smooth.  Chill for 5-10 minutes before spreading on the cupcakes...then enjoy!

There was enough frosting to generously cover each cupcake...and then I got to lick the bowl :)