Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting
Try this Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting recipe, or contribute your own.
Try this Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting recipe, or contribute your own.
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 c (1 stick or 113g) unsalted butter
- 2 oz semi-sweet baking chocolate
- 2 large eggs (at room temperature)
- 3/4 c (150g) granulated sugar
- 1/2 c (115g) sour cream ( room temperature)
- 1/2 c (42g) unsweetened cocoa powder
- 3/4 c (95g) all-purpose flour
- 12 oz semi-sweet chocolate (chips or chopped)
- 1 1/2 c (3 sticks or 339g) unsalted butter
- 8 oz cream cheese (room temperature)
- 2 c (250g) confectioners sugar
- 1/4 c (30g) unsweetened cocoa powder
- 4 -5 tablespoons brewed hot coffee
- Carbohydrate 3.40253609535529 g
- Cholesterol 20.6076388883366 mg
- Fat 9.14948448821183 g
- Fiber 0.279138370544924 g
- Protein 0.504678466798531 g
- Saturated Fat 5.73460811385489 g
- Serving Size 1 1 -14 cupcake (69g)
- Sodium 62.20918568678 mg
- Sugar 3.12339772481037 g
- Trans Fat 0.602635063514565 g
- Calories 95 calories
Step-by-step
- Ingredients : 1/4 tsp. salt, 1/2 tsp. baking soda, 2 tsp. vanilla extract, 1 tsp. baking powder, 1/2 c (1 stick or 113g) unsalted butter, 2 oz semi-sweet baking chocolate, 2 large eggs (at room temperature), 3/4 c (150g) granulated sugar, 1/2 c (115g) sour cream ( room temperature), 1/2 c (42g) unsweetened cocoa powder, 3/4 c (95g) all-purpose flour, 12 oz semi-sweet chocolate (chips or chopped), 1 1/2 c (3 sticks or 339g) unsalted butter, 8 oz cream cheese (room temperature), 2 c (250g) confectioners sugar, 1/4 c (30g) unsweetened cocoa powder, 4 -5 tablespoons brewed hot coffee
The Evolution of Cocoa Pastry
Deep mahogany crumbs topped with a glossy, dense layer of cocoa-infused spread offer a rich density rooted in nineteenth-century American adaptations of European chocolate gateaux. Industrial milling and the introduction of baking powder shifted dense, labor-intensive loaves into lighter, portion-controlled handheld cakes. Maintaining room temperature ingredients, specifically ensuring eggs and sour cream sit out for 30 minutes before mixing, prevents the solid fats from seizing during incorporation. Overmixing the batter develops excess gluten networks, resulting in tough textures rather than a tender crumb. Incorporating hot brewed liquid blooms the cocoa solids, releasing locked-in volatile flavor compounds before the mixture enters a 350 degree Fahrenheit oven.
Mastering the Tangy Topping
Pairing chocolate with cream cheese introduces a dairy profile historically favored to balance intense sweetness without relying solely on standard buttercream. Whip the block-style cheese at room temperature for precisely two minutes before adding confectioners sugar to prevent a grainy mouthfeel. Chill frosted cakes for up to 24 hours in an airtight container to allow the fats to firm properly. Ignoring thermal equilibrium among dairy components frequently causes frosting to separate into a broken, curdled consistency.
