Cupcake Tuesday-Double Chocolate

Happy Tuesday everyone!  I made you something special, some DOUBLE chocolate cupcakes! Most of you should be excited, however I have a little secret to share.

I don't really like chocolate cake.  I mean I'll eat it, but the issue is that I'm SUPER picky about it.  It has to be perfectly moist, just the right level of bitter, and yeah it usually just isn't worth it in my book.

But for you, these are going to be worth it!  Because the chocolate frosting is going to keep them moist, and the yogurt/sour cream in the batter is going to make the texture to die to for.  It's going to be exciting.

Look at these little cupcakes, standing at attention looking all proud.

Chocolate Cupcake

makes 24
2 sticks butter, room temperature
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1/2 cup sour cream

1/2 cup vanilla yogurt
Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs, one at a time and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add the sour cream.  Follow that with another 1/3 of the flour, the yogurt and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix one last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool.

Chocolate Cream Cheese Frosting

2 8 oz blocks cream cheese

1 stick butter, room temperature

1/4 cup cocoa powder

3-4 cups powdered sugar 

In a medium bowl combine the cream cheese and the butter with a mixer until it gets a little fluffy, this will take about 2 minutes.

Add in the cocoa powder and briefly mix until combined.

Now slowly add the powdered sugar, about 1/2 cup at a time, keeping the mixer on low to let it mix in.  Once you have the right sweetness, scrape the sides and mix on medium for about 20 seconds to make sure everything is smooth.  The secret to this frosting is to beat it like there's no tomorrow, don't be afraid of over-beating.  People are always surprised that a cream cheese frosting can be so light.  That's one of the main reasons to add the powdered sugar so slowly while letting the mixer run.

Once the cupcakes are cooled, pipe the frosting onto the cupcakes.

Enjoy!

Love, 

Keely

Cupcake Tuesday-Chocolate and Honey

Finding the perfect chocolate cake recipe took me forever.   I tired so many recipes, oil based, butter based, with sour cream and without sour cream, etc.

As my experiments progressed I knew I wanted two things: butter based and with sour cream.

After some messing around in the kitchen, I made my own vanilla recipe, and it's actually the base of pretty much all my cupcakes, it's insanely versatile and I love it!  Turns out that adding a touch of cocoa makes the perfect chocolate cupcake as well!

You've seen variations of it before in my Black Forest Cupcakes and my Malted Chocolate Cupcakes, but this one is the plain, all chocolate chocolate cake recipe!

It's nice and dense and moist and delicious!  It's hard to find in a chocolate cake!

Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add 1/2 of the sour cream.  Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix on last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool

Honey Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup honey
2-3 cups powdered sugar

In a medium bowl use a mixer and whip together the cream cheese and butter.  When those are combined, add the honey and mix well.

Next, slowly add the powdered sugar about 1/2 cup at a time.  Beat well after each addition and taste occasionally.  Stop when you have reached your desired consistency and flavor.

Pipe or frost on top of the cooled cupcakes and drizzle with honey.  Enjoy!

Love,

Keely

Cupcake Tuesday-Malted Chocolate

Have you ever had a whooper (the candy, not the burger)?  I really like whoppers, in moderation.



I also really like really enjoy a chocolate malt, oh my goodness yum.

Basically the theme here is that I really like malted chocolate flavor.  Malt is a flavor that is so easily added and it makes things taste so delicious!

These just plain chocolate cupcakes are spruced up a bit with the addition of a small amount of malt.

Malt is also added to the cream cheese frosting, it makes them smell like a milkshake.  Yum, just rethinking these cupcakes makes me so hungry!

Are you ready to get started?  This is going to be a painless experience, I promise!

Malted Chocolate Cupcakes

makes 24 cupcakes

2 sticks butter

1 cup sugar

2 eggs

1/2 cup cocoa powder

2 tablespoons malted milk powder

vanilla

salt

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1 cup sour cream

Preheat oven to 350 and line two cupcake pans.

In a large bowl, use an electric mixer to whip together the butter and sugar, this will take about two minutes.  Add the eggs one at a time, beating until well incorporated.

Add in the cocoa powder and the malted milk powder and mix until smooth.

Now add vanilla, salt, baking soda and baking powder.

Measure out your flour and your sour cream.  Add 1/3 of the flour and mix until just incorporated.  Add 1/2 of the sour cream and mix.  Once the sour cream is mixed in, add another 1/3 of the flour followed by the last of the sour cream and finally the last of the flour.

Scrape the sides of the bowls and give the batter one last mix.

Fill each cupcake liner about 2/3 of the way full and bake for 18 minutes or until a toothpick inserted into the middle comes out clean.

Remove from pan and allow to cool.

Malted Cream Cheese Frosting

2 blocks cream cheese

1 stick butter

1 tablespoon malted milk

3-4 cups powdered sugar

In a medium bowl add in the cream cheese and butter.  Whip using a mixer for about 2 minutes.

Add in the malted milk and continue to mix.  While the mixer is on slow start adding the powdered sugar about 1/2 cup at a time.

Continue to add the powdered sugar until the frosting has reach your desired texture, I prefer for mine to be just thick enough to pipe.

Once the cupcakes are cooled, pipe or spread the frosting on to the cupcakes.

Top with crushed whoppers if desired.

Enjoy!

Love,

Keely