I’ll admit it – cupcakes and I have a love-hate relationship. Or maybe it’s my oven and cupcakes have a love-hate relationship. Either way, it’s taken me forever to get the proper time to temperature ratio. But, by George, I think I’ve got it! I loved the brightness of the lemon (if that’s even a culinary expression, if not – I call dibbs!) paired with the bitterness of the semi-sweet chocolate in these cupcakes. And the icing was light and not overly sweet – the perfect combination in my opinion!
I have an awesome recipe for Tiramisu cupcakes that I made for my husband’s birthday last month, and honestly I wish I had used this recipe for the cake – would have been the perfect pairing. I’ll post that next 🙂
The Recipe (makes 24 cupcakes):
2-1/2 cups flour
1 tablespoon cornstarch
1 tablespoon baking powder
1/4 teaspoon nutmeg (the original recipe calls for cloves, but that sounded way to harsh of a flavor in my opinion)
1/2 cup (1 stick) butter at room temperature
1-1/2 cups sugar
1 cup milk
2 teaspoons vanilla (my addition, because what’s a cupcake without vanilla!)
Zest of a lemon (my addition as well, but I felt like I needed to incorporate some of the lemon flavor from the frosting)
3/4 cup mini chocolate chips (I added closer to 1 cup)
Chocolate sprinkles for garnish
1. Preheat oven to 375 F (I’ve found with my picky oven that I do better with 350 F)
2. Put paper cupcake liners into muffin cups.
3. Place flour, cornstarch, baking powder, and nutmeg in a bowl and mix together.
4. Place the butter and sugar in the bowl of your mixer and beat on medium-high speed, until the mixture is light and fluffy (about 3 to 4 minutes). Scrape sides as necessary.
5. Beat in eggs, 1 at a time, until thoroughly incorporated. Add in vanilla and lemon zest.
6. Add half the flour mixture and mix until blended. Add half the milk. Mix in the remaining flour mixture and then the remaining milk.
7. Add the chocolate chips and mix at the lowest speed (I honestly prefer to mix things like this in by hand so I don’t over-mix my batter)
8. Using a small ladle or scoop, spoon the batter evenly into the paper lined muffin cups.
9. Bake for about 15 minutes until the tops are golden brown (I found with these cakes, that 13 minutes was perfect, so I say experiment!)
10. Remove cupcakes from tin and place on cooling rack. Allow to cool completely before frosting.
2 cups confectioners’ sugar
1 cup (2 sticks) butter, at room temperature
2/3 cup (about 6 ounces) cream cheese, at room temperature
1 teaspoon lemon juice
1 teaspoon vanilla (my addition again…I have a thing for vanilla apparently…)
2 tablespoons milk
2 drops yellow food coloring (I ended up using 4)
1. Cream the butter, confectioners’ sugar, and cream cheese in your mixing bowl at medium speed.
2. Add the lemon juice and vanilla, and beat for 1 minute, cleaning sides as needed.
3. Add the milk and the yellow food coloring and beat until completely blended, about 1 minute more.
I ended up using a star piping tip to make my “beehives”, simply trying to mound up the frosting (as they recommended), didn’t seem to look right.
Hope you enjoy!