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Chocolate Lemon Cupcakes

By Eat More Chocolate Team      

April 15, 2015

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Lemon and chocolate is the most underrated flavor combo. The tangy lemon cake matched with this silky smooth chocolate frosting is incredible. Plus, add a raspberry on top and who can resist?

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Directions

Preheat oven to 350 degrees and line pans with cupcake liners.

Sift cake mix into a small bowl and set aside.

In a large bowl, combine eggs, lemon juice, lemon zest, yogurt and oil until smooth.

Stir in cake mix and fill cupcake liners 3/4 full.

Bake for 15-20 minutes or until an inserted knife comes out clean.

Chocolate Frosting: Beat butter until smooth. Add vanilla, cocoa powder, and milk. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if the frosting becomes too thick.

Pipe onto cooled cupcakes and top with sprinkles and raspberries!

Source: http://www.yourcupofcake.com/2014/03/chocolate-lemon-cupcakes-3.html

Ingredients

Lemon Cake:

1 box white or yellow cake mix

3 eggs

1/2 C. lemon juice

zest of 2 lemons

3/4 C. plain greek yogurt, I used Tillamook (or sour cream)

1/3 C. oil

Chocolate Frosting:

1 C. butter, softened

2 tsp. vanilla extract

1/2 C. unsweetened cocoa powder

3 Tbsp. milk or sour cream (I prefer sour cream)

3-4 C. powdered sugar

Sprinkles and Raspberries for decoration

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