Biochemist's Cookbook

Tuesday, April 2, 2013

Chocolate cupcakes with cream cheese frosting

I only had tiny muffin cups left, so these ended up being mini cupcakes. That only made them cuter, and more irresistible ("Oh it's so tiny, I can eat one more..."). However, I still need to work on my piping skills to get a prettier swirl of frosting. The recipe for cupcakes adapted from Joy of Baking, and the recipe for frosting is from here.

For the cupcakes:

  • 25 g unsweetened cocoa powder
  • 120 ml boiling hot water
  • 90 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla sugar
  • pinch of salt
  • 55 g butter or margarine
  • 100 g sugar
  • 1 egg

 For the frosting:

  • 30 g butter
  • 100 g cream cheese (e.g. Philadelphia)
  • 65 g icing sugar
  • 1 tsp vanilla sugar
Enough for 25 mini cupcakes, or 10-12 normal-sized cupcakes.

Prep time: 15-20 minutes
Baking time: 15-20 minutes

What to do:

  • Bowl #1: stir boiling hot water and the cocoa powder until smooth, let it cool down to room temperature.
  • Bowl #2: combine the flour, baking powder, vanilla sugar and salt.
  • Bowl #3: beat the butter and sugar until light and fluffy, then add the egg and beat until smooth.
  • Add the dry ingredients to Bowl #3 and mix until incorporated.
  • Add the cooled cocoa mixture to Bowl #3 and stir until smooth.
  • Fill each muffin cup about 3/4 full with batter and bake at 200 C for 15-20 minutes, until a toothpick inserted in the center comes out clean. Do not bake for too long though, or the cupcakes will be dry.
  • Allow the cupcakes to cool down on a wire rack.
  • Prepare the frosting: beat the butter and cream cheese together, then add the icing sugar and vanilla sugar, and mix until smooth.
  • Once the cupcakes have cooled down, decorate them with the frosting - either spread it with a spatula, or use a piping tip of your choice.

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