Chocolate Cupcakes with Cream Cheese Frosting

Chocolate Cupcakes with Cream Cheese Frosting

/ 10 January 2024 / 0 Comments

This particular recipe holds a special place in my heart, as it unfailingly produces cupcakes of perfection. he secret to achieving the utmost moistness lies in the addition of boiling water. Incorporating boiling water into the batter accomplishes two crucial tasks: first, it effectively eliminates lumps in the cocoa powder and dissolves the sugar seamlessly. Additionally, the boiling water activates the leavening agents, namely baking powder and baking soda, guaranteeing a delightfully fluffy cupcake. The secret to crafting the most indulgent chocolate cupcakes lies in selecting high-quality ingredients. This is the moment to indulge in premium cocoa powder, as it will truly make a world of difference! I love cream cheese frosting but you can use your preferred fosting of choice.

 

INGREDIENTS:

Chocolate Cupcakes:

  • 7.oz sugar
  • 5 oz. all-purpose flour, shifted
  • 1.5 oz cocoa powder, shifted
  • ¾ t. baking powder
  • ¾ t. baking soda
  • ¼ t. salt
  • 1 egg, room temp
  • 4 oz. milk, room temp- ½ cup milk or non-dairy substitute like almond milk
  • 2 oz. oil- 4 T. vegetable oil
  • 4 oz. boiling water- ½ cup boiling water

INSTRUCTIONS:

Cupcake:

Oven 350 Degrees

  • Whisk sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
  • Whisk egg, milk, and oil in a small bowl.
  • Combine wet ingredients into dry ingredients.
  • Add boiling water all at one time.
  • Pour halfway into prepared cupcake tin.
  • Bake 20-30 mins. At 10-15 mins. Turn pan 180 degrees.
  • Check at 20 mins, use a toothpick to check if cupcakes are done. Remove from oven.
  • Allow to cool in cupcake pan and allow to cool on counter.

Cream Cheese Frosting

INGREDIENTS:

  • 1- 8 oz. package of cream chees, soften
  • 1 stick of good butter, soften
  • 1-2 teaspoons of good vanilla paste or extract
  • 1-2  cups of powdered sugar, to your taste

INSTRUCTIONS:

  • With a handmixer or stand mixer combine the soften butter and cream cheese until well incorporated.
  • On low speed add the poweder sugar, 1/2 cup at a time. 
  • From time to time stop the mixer and with a spatula scrape the sides and botton of the bowl. 
  • Add the vanilla paste and combine until well incorported.
  • Fill frosting in a bag and pipe over cooled cupcakes.
  • Frosting will stay good in a refrigerator for up to 7 days.