Tuesday, April 5, 2011

Chocolate Cupcakes with Cream Cheese Frosting

I'm a little embarrassed to say that I've indulged in 3 out of from the batch I've made...they are that good.

These cupcakes are not sinfully rich on chocolate, but carry the right amount of cocoa goodness. The extra dash of Valrhona cocoa powder balances the sweet tangy cream cheese frosting and it might just be able to pass off the cupcakes as coffee-less Tiramisu.

On a side note, I need to break out of this cupcake-chiffon-cupcake streak and bake something else.

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Chocolate Cupcakes with Cream Cheese Frosting (adapted from The Hummingbird Bakery Cookbook)


Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold

1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

100g all purpose flour
2 1/2 tbsp cocoa powder
140g caster sugar (I use 130g)
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg
1/2 tsp vanilla extract

1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.2. Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Whisk milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more mins until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as desired.


  1. OH man..i can imagine myself eating that...haha..can share? =p

  2. looks absolutely scrumptous! I'm a sucker for rich chocolatey bakes! Resistance is futile! Looks like this is gonna be one of those bakes

  3. Very nice cupcakes. Just want to grab one from my computer screen...

  4. that look so lovely! chocolaty too (: (: yummy!

  5. thanks all! try using this recipe, it's really simple and yummy! :P

  6. this is a real treat!i dont mind looking at your next cupcakes again..ha!

  7. Mmm...yum..yumm! Looks so goood :L)

  8. These really do look perfect. It is breakfast time here and I've just been struck with an uncontrollable taste for cupcakes. The folks who make my granola won't be happy. I hope you have a great day. Blessings...Mary

  9. Looks so delish! Perfect with cream cheese frosting!

  10. LOl. These cupcakes are small. I think i would have eaten either 5 or 6 of them instead of 3. THey look delicious!

  11. Haha.. The small size is a worrying point, makes one pop one after another. I am always blinded by the same fact too... :)

  12. OMG! If you still have some left, send some to Canada.