Spring is here. The sun is out, the cherry blossoms are blooming and the birds are chirping. Time to celebrate with the perfect cupcakes! But then again, when isn’t it a good time for cupcakes? Actually, I was looking to use up some ingredients I had: cream cheese leftover from making cheesecake and ganache I had prepared for chocolate-making but was too lazy/tired to do it. I found a recipe for cupcakes that are moist and extra sinful with the added cream cheese frosting. And considering this is only the third time I’ve ever made cupcakes in my life, I think they turned out pretty good!
Recipes (adapted from Martha Stewart):
Devil’s Food Cupcakes
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tbsp plus 1 tsp pure vanilla extract
- 1 cup sour cream, room temperature
- Preheat oven to 350°F.
- Line standard muffin tins with paper liners.
- In a small bowl, whisk together cocoa and hot water until smooth.
- In another bowl, whisk together flour, baking soda, baking powder and salt.
- In a saucepan over medium-low heat, melt butter with sugar stirring to combine.
- Remove from heat and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled (4-5 minutes).
- Add eggs, one at a time, beating until each is incorporated.
- Add vanilla, then cocoa mixture and beat until combined.
- Reduce to low speed. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined.
- Divide batter evenly among lined cups, filling each 3/4 full.
- Bake, rotating tins halfway through, until a cake tester (or toothpick) inserted in centers comes out clean (~20 minutes).
- Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
- Spread cupcakes with frosting.
Cream Cheese Frosting
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 3/4 tsp pure vanilla extract
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy (2-3 minutes).
- Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
- Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Notes and Tips:
Since I don’t have an electric mixer, all the mixing was done by hand with a whisk. I divided all the ingredients by 4 to make 6 cupcakes. You can use light sour cream for the cupcakes. If you don’t have a cooling rack, cool the cupcakes on the racks of a toaster oven. For the chocolate ganache frosting, I simply re-melted extra ganache I had in the fridge. To use up more ganache, I put some in the centre of the cupcakes for an added surprise. I also mixed some ganache with the cream cheese frosting to make chocolate cream cheese frosting.