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Ultimate Chocolate Cupcakes With Ultimate Chocolate Cream Cheese Frosting

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Ultimate Chocolate Cupcakes

with Ultimate Chocolate Cream


Cheese Frosting
Ingredients

Cupcakes

 1/2 cup (1 stick or 115g) unsalted butter


 2 ounces semi-sweet baking chocolate
 2 large eggs, at room temperature
 3/4 cup (150g) granulated sugar
 2 teaspoons vanilla extract
 1/2 cup (115g) sour cream, room temperature
 1/2 cup (42g) unsweetened cocoa powder
 3/4 cup (95g) all-purpose flour
 1/2 teaspoon baking soda
 1 teaspoon baking powder
 1/4 teaspoon salt
Chocolate Cream Cheese Frosting
 12 ounces semi-sweet chocolate (chips or chopped)
 1 1/2 cups (3 sticks or 345g) unsalted butter
 8 oz. cream cheese, room temperature
 2 cups (250g) confectioners sugar
 1/4 cup (30g) unsweetened cocoa powder
 4-5 tablespoons brewed hot coffee

Instructions

Cupcakes
1. Preheat the oven to 350F degrees. This recipe makes 12-14
cupcakes, so prepare one pan (or maybe two) with cupcake liners.
2. Melt the butter and chocolate together in the microwave.
Microwave in 30-second increments, stirring in between each time.
Set aside.
3. In the bowl of a stand mixer with the whisk attachment; add the
eggs, sugar, vanilla, and sour cream and whisk on medium speed
until smooth. (about 1 minute)
4. In a medium sized bowl, sift the cocoa powder, flour, baking
soda, baking powder, and salt together until thoroughly combined.
5. Add the cooled butter/chocolate to the stand mixer and whisk
until smooth, about 30 seconds.
6. Slowly add in the flour mixture, about 1/4 cup at a time with the
stand mixer on low.
7. As soon as you are done adding the flour turn the mixer off.
(You do not want to over-mix!)
8. The batter will be very thick.
9. Fill the cupcake liners 2/3 of the way full with batter. Bake for
15-18 minutes. The center of the cupcake should spring back up if
gently pressed.
Chocolate Cream Cheese Frosting
10. Melt chocolate in the microwave, stirring every 30 seconds.
(should be about 1 1/2 minutes total)
11. Place room temperature butter and cream cheese in a stand
mixer, starting on low, then increasing speed to medium-high. Cream
together until light, fluffy, and a pale yellow.
12. In a separate bowl, add 4 tablespoons of hot coffee to cocoa
and stir. If the mixture is still very thick, you can add 1 more
tablespoon of hot coffee.
13. Turn the mixer off and add in cooled chocolate and cocoa/coffee
mixture.
14. Turn mixer on to the lowest setting and add in confectioners
sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2
minutes.
15. Frosting will darken as it sets.
16. Make sure cupcakes are cool before frosting.
17. Garnish with sprinkles (chocolate jimmies) if you want!

Receptot e od I am baker

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