I love to bake although I don't usually have much time. Baking for fun and baking with a toddler is a whole new ball game. Anytime I have a special event coming up, I make these cupcakes. They're always a hit and I rarely have leftovers. The hint of lemon in the frosting adds the perfect tartness to these moist chocolate delights!
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| Photo by Lea Caveberry Photography. |
Ingredients:
Cupcakes:
1⅓ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter
¾ cup sugar
2 large eggs
½ cup buttermilk
1 tbsp liquid red food coloring
1 tsp vanilla extract
½ tsp vinegar
Frosting:
8 oz package softened cream cheese
1 tsp lemon juice
4 tbsp unsalted butter
1½ cup icing sugar
½ tsp vanilla extract
Directions:
To make cupcakes:
- Heat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.
- In a small bowl, whisk flour, cocoa, baking powder, baking soda and salt.
- In a large bowl, with mixer on medium speed, beat butter and sugar until fluffy and creamy. Beat in eggs, 1 at a time.
- In a glass measure, combine buttermilk, food coloring, vanilla, and vinegar.
- With mixer on low, beat in flour mixture, alternating with milk mixture, until blended. Beat for 2 minutes, scraping bowl occasionally, until batter is smooth. Divide batter evenly among muffin cups. I use an ice cream scoop. It seems to make the perfect amount every time.
- Bake for 18 to 22 minutes, until a pick inserted into cupcakes comes out clean. Let cool in pan for a few minutes before removing to a wire rack. Cupcakes should be cool before frosting.
To make frosting:
- With mixer on medium, beat cream cheese, lemon juice and butter until well blended.
- Add icing sugar and vanilla and beat until smooth and fluffy. I like to firm up my frosting a little bit by popping it into the fridge for 10 minutes.
- Once frosted, I’d recommend placing the cupcakes back into the fridge. Bring to room temperature before serving.
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