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Prep Time
15 mins
Total Time
40 mins
12 cupcakes


1 cup
all-purpose flour
250 mL
1/2 tsp
baking powder
2 mL
1/4 tsp
1 mL
3 oz
Real Semi-Sweet Chocolate Chips
90 g
1/2 cup
unsalted butter, room temperature
125 mL
1/2 cup
brown sugar
125 mL
1/2 cup
125 mL
1/4 cup
light cream cheese, softened
60 mL
1 tbsp
butter, softened
15 mL
3/4 cup
icing sugar
175 mL
1/4 tsp
vanilla extract
1 mL
1 tbsp
15 mL
1/4 cup
Real Semi-Sweet Chocolate Chips
60 g


Step 1
Preheat oven to 350°F (180°C). Line a muffin pan with baking cups. Sift flour, baking powder and salt together into a bowl. Cream butter and sugar in a food processor until smooth.
Step 2
Add an inch (2.5 cm) of water to a saucepan and bring to a simmer over medium heat. Place chocolate chips in a heatproof bowl and place over saucepan; heat while stirring until chocolate is melted.
Step 3
Add melted chocolate to the butter and sugar mixture, and stir to combine. Add one egg at a time, beating well after each addition. Add one third of the flour and buttermilk, mix just until incorporated, and repeat with second and final portions.
Step 4
Spoon cupcake mixture into baking cups until about 3/4 full. Bake in preheated oven for approx. 15 minutes or until an inserted toothpick comes out clean. Place cupcakes on wire rack and let cool completely.
Step 5
To make frosting, cream butter with cream cheese, then add icing sugar, vanilla and milk, and beat to combine. Gently spread icing on cup cakes.
Step 6
Place remaining chocolate chips in bowl and microwave on medium-high heat for approx. one minute or until melted. Spoon melted chocolate into pastry bag fitted with fine round tip.
Step 7
Carefully pipe a pea-sized dot of chocolate in the center of the cupcake, then 2 rings around it. With a toothpick, drag the tip through the chocolate from the center dot to the edge. Repeat approx 8 times around the centre.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cupcake)
13 g
Saturated Fat:
8 g
29 g
1 g
60 mg
4 g
110 mg