chocolate frogs

I've officially decided that it's okay to post a whole bunch of Harry Potter themed cupcakes at the beginning of my new blog, because it's July. And we all know what July is, right? Oh...you thought it was about celebrating America? Well...okay. Maybe a little bit. But let's be honest. July is Harry Potter month! So to celebrate dear Harry's birthday today, we're going to eat up some delicious chocolate frog cupcakes.

I have to say, chocolate frogs were one of the very few things that I liked better in the movies than the books. They just made them so magical and fun! "They've only got one good jump in them." Oh, Ronald Weasley. You silly boy.

Anyway, these happened. And they're pretty much adorable. If I ever make them again, though, I might invest in a smaller frog mold. These frogs were a little too big. I mean, they looked awesome, but that's a big chunk o' chocolate to try and eat. And then there is still a cupcake after that! Wow. Chocolate overload! But if you're interested, this is the mold I have now.

But overall, they were delicious! Chocolate fudge cake, chocolate cream cheese frosting, and that huge chocolate frog squatting on top. They were super easy to make, and super yummy to eat. You can't beat that!

Happy birthday, Harry!

Chocolate Fudge Cake:
1 cup flour
3/4 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1/4 cup butter, melted
3/4 cup milk
1/2 teaspoon vanilla
2 eggs

Mix dry ingredients together in a bowl. Add the rest of the ingredients and mix until smooth. Fill cupcake liners 2/3-3/4 full and bake at 350 for about 15 minutes, or until tops spring back when lightly touched. Cool completely.

Chocolate Cream Cheese Frosting:
1 stick butter, softened
8 oz cream cheese, softened
pinch of salt
1 teaspoon vanilla
1/3 cup cocoa powder
4-6 cups powdered sugar
1 tablespoon milk

In the bowl of a stand mixer, beat butter, cream cheese and salt. Add vanilla and cocoa powder and mix until combined. Add about half the powdered sugar and mix. Mix in the milk. Then add the rest of your powdered sugar, adjusting consistency with more milk or powdered sugar. Beat until smooth. Pipe onto cooled cupcakes.