Source: Family Circle


Recipe Summary

15 mins
20 mins
35 mins




  • Heat oven to 325 degrees. Line
    16 cups of 2 muffin tins with paper or foil
    liners. Blend flour, baking soda, salt and
    baking powder in a bowl.

  • In a large bowl, beat butter and sugar. In
    a separate bowl, beat cream cheese with
    1/4 cup of the boiling water. Beat eggs, one
    at a time, into butter mixture, beating well
    after each addition. Beat in vanilla.

  • On low, beat in half the flour mixture,
    then the cream cheese mixture, followed
    by remaining flour mixture.

  • Remove 1 cup of the batter to a small
    bowl. Whisk remaining 1/4 cup boiling
    water into cocoa powder. Fold into smaller
    portion of batter.

  • Fill cupcake liners half full of vanilla
    batter. Divide chocolate batter evenly
    among cups. Swirl with a knife. Bake at 325°
    for 18 to 20 minutes. Cool on a wire rack.

  • Beat butter and cream
    cheese until smooth. On low, beat in
    confectioners' sugar, milk and vanilla.
    Separate 1/2 cup of the frosting and place in a resealable plastic bag. Tint remaining frosting green. Transfer to a piping bag
    fitted with #233, #234 or star tip. Pipe onto
    cupcakes to resemble grass (alternately,
    spread green frosting onto cupcakes). Snip
    a tiny corner off bag with white frosting
    and pipe lines and numbers on cupcakes.
    Place a chocolate-covered almond on each
    cake and pipe on laces with white frosting.

Nutrition Facts

372 calories; fat 19g; cholesterol 73mg; saturated fat 11g; carbohydrates 48g; insoluble fiber 1g; protein 5g; sodium 223mg.