Chocolate Cupcakes: Heaven in a Little Tin Cup

Did you know that the best way to eat a cupcake is to turn it into a Sandwich? Seriously, if you remove the wrapper and pull the cupcake in half, you can make a sandwich and not get icing all over your face by placing the bottom half on top of the frosting. It is like magic really….. Enough about that.

I may be biased but these chocolate cupcakes are one of the best I have ever had. They are moist and sweet but not too sweet but the frosting…. The frosting! Perfection, sheer perfection….

This is one of the recipes that I do not believe has to be particular about adding the wet to the dry, you can jut throw it all in together except for the water, that is a critical step where timing is important.

Here is what you will need:

1 cup plus 2 tbsp cake flour

1 cup sugar

7 tbsp unsweetened cocoa powder

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp espresso powder (you can use instant coffee granules If you have to)

1/2 cup buttermilk

1/2 cup butter (melted)

1 egg

1 tsp vanilla

1/2 cup boiling water

Mix together buttermilk, melted (and cooled) butter, egg (beat well before adding) and vanilla.

In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder; stir well to combine (or use your mixer).

Combine wet and dry and mix until well combined, add the boiling water; the batter will be very “loose” but that is how it is supposed to be.

Place in muffin tins and bake for 15 minutes at 350.

Meanwhile, make the frosting:

1 block of cream cheese (at room temp)

1/4 cup of butter (at room temp)

2 tsp vanilla

2 tbsp sour cream

1 tsp lemon zest

1 quick squeeze of lemon juice (no more than 1/2 tsp)

3 3/4 cup confectioners sugar (please make sure it is confectioners sugar)

Mix cream cheese, butter, sour cream, vanilla, lemon zest and juice until well combined and there are no lumps. Add sugar and mix until combined.

If you don’t have a fancy piping bag with metal tip, just do what I do and use a gallon sized Zip-loc bag. Place the corner of the bag into a large drinking glass and fill with frosting. Cut the tip off and squeeze on the cupcakes in a circular motion!