Introduction
Who doesn’t love a good cupcake? And when it’s a chocolate cupcake with cream cheese frosting, it’s hard to resist. This heavenly combination is perfect for any occasion, whether it’s a birthday, a party, or simply a sweet treat for yourself. In this article, we’ll share with you two different recipes for this classic dessert, along with some tips and variations to make it even more delicious.
Recipe 1: Classic Chocolate Cupcakes with Cream Cheese Frosting
Ingredients:
– 1 and 1/2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 1/2 cup sour cream – 1/2 cup hot water For the frosting: – 1/2 cup unsalted butter, softened – 8 ounces cream cheese, softened – 4 cups powdered sugar – 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. 3. In a separate large bowl, beat the butter and sugar together until light and fluffy. 4. Add the eggs one at a time, beating well after each addition. 5. Stir in the vanilla extract. 6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and hot water, until everything is well combined. 7. Pour the batter into the prepared muffin tin, filling each liner about 2/3 full. 8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 9. Allow the cupcakes to cool completely before frosting. For the frosting: 1. In a large bowl, beat the butter and cream cheese together until creamy. 2. Add the powdered sugar and vanilla extract, and beat until smooth. 3. Using a piping bag or a knife, frost the cooled cupcakes as desired.
Nutritional Information:
– Calories: 348 – Fat: 16g – Carbohydrates: 49g – Fiber: 1g – Sugar: 38g – Protein: 3g
Cooking Time:
– Preparation time: 20 minutes – Baking time: 18-20 minutes – Total time: 40-45 minutes
Equipment:
– Muffin tin – Cupcake liners – Mixing bowls – Whisk – Electric mixer – Piping bag or knife
Serving Suggestions:
These cupcakes are perfect on their own, but you can also serve them with a glass of cold milk or a cup of hot coffee. You can also top them with sprinkles or chocolate shavings for an extra touch of sweetness.
Variations:
– Add chocolate chips to the batter for more chocolate flavor. – Use different types of frosting, such as buttercream or ganache. – Top the cupcakes with fresh berries or fruit compote. – Add chopped nuts or coconut flakes to the batter for crunch and texture.
Substitutions:
– You can use regular yogurt instead of sour cream. – If you don’t have unsalted butter, you can use regular butter and reduce the amount of salt in the recipe. – If you don’t have cream cheese, you can use mascarpone cheese or Greek yogurt instead.
Storage:
– Store the cupcakes in an airtight container at room temperature for up to 3 days. – You can also freeze the cupcakes (without frosting) for up to 3 months.
Tips:
– Don’t overmix the batter, as this can lead to tough and dry cupcakes. – Use room temperature ingredients for best results. – Allow the cupcakes to cool completely before frosting, or the frosting will melt.
FAQs:
Q: Can I use a different type of flour? A: Yes, you can use cake flour or whole wheat flour, but the texture and taste may be slightly different. Q: Can I use a different type of sugar? A: Yes, you can use brown sugar or coconut sugar, but the flavor and color may be different.
Recipe 2: Vegan Chocolate Cupcakes with Cream Cheese Frosting
Ingredients:
– 1 and 1/2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 cup almond milk – 1 teaspoon apple cider vinegar – 1/2 cup unsweetened applesauce – 1/2 cup granulated sugar – 1/4 cup vegetable oil – 1 teaspoon vanilla extract For the frosting: – 1/2 cup vegan butter, softened – 8 ounces vegan cream cheese, softened – 4 cups powdered sugar – 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. 3. In a separate large bowl, mix the almond milk and apple cider vinegar together and let it sit for a few minutes to curdle. 4. Add the applesauce, sugar, vegetable oil, and vanilla extract to the almond milk mixture and whisk until well combined. 5. Gradually add the dry ingredients to the wet mixture, whisking until smooth. 6. Pour the batter into the prepared muffin tin, filling each liner about 2/3 full. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 8. Allow the cupcakes to cool completely before frosting. For the frosting: 1. In a large bowl, beat the vegan butter and cream cheese together until creamy. 2. Add the powdered sugar and vanilla extract, and beat until smooth. 3. Using a piping bag or a knife, frost the cooled cupcakes as desired.
Nutritional Information:
– Calories: 348 – Fat: 16g – Carbohydrates: 49g – Fiber: 1g – Sugar: 38g – Protein: 3g
Cooking Time:
– Preparation time: 20 minutes – Baking time: 18-20 minutes – Total time: 40-45 minutes
Equipment:
– Muffin tin – Cupcake liners – Mixing bowls – Whisk – Electric mixer – Piping bag or knife
Serving Suggestions:
These vegan cupcakes are just as delicious as the original version, and you can serve them with a glass of almond milk or a cup of hot tea. You can also top them with vegan chocolate chips or coconut flakes for extra flavor and texture.
Variations:
– Use different types of non-dairy milk, such as soy milk or oat milk. – Use different types of oil, such as coconut oil or avocado oil. – Top the cupcakes with fresh fruit or vegan whipped cream.
Substitutions:
– You can use coconut sugar or maple syrup instead of granulated sugar. – If you don’t have applesauce, you can use mashed bananas or pumpkin puree instead. – If you don’t have vegan cream cheese, you can use vegan sour cream or tofu cream cheese instead.
Storage:
– Store the cupcakes in an airtight container at room temperature for up to 3 days. – You can also freeze the cupcakes (without frosting) for up to 3 months.
Tips:
– Make sure to whisk the almond milk and apple cider vinegar well, as this will help it curdle properly. – Don’t overmix the batter, as this can lead to tough and dry cupcakes. – Allow the cupcakes to cool completely before frosting, or the frosting will melt.
FAQs:
Q: Can I use a different type of vinegar? A: Yes, you can use white vinegar or lemon juice instead of apple cider vinegar. Q: Can I use a different type of oil? A: Yes, you can use any type of vegetable oil, but the flavor may be slightly different.
Conclusion
Chocolate cupcakes with cream cheese frosting are a classic dessert that never goes out of style. Whether you go for the classic recipe or the vegan version, you’re sure to love the rich chocolate flavor and creamy frosting. With these two recipes, you can indulge in decadence any time you want. So why not try it out for yourself and see how delicious it can be?