Chocolate Cupcakes Cream Cheese Frosting to Die for!

         Everyone loves chocolate….. or at least almost every soul in the world, I’m not the exception, but lets be honest, finding a good chocolate cupcake can be difficult.

Perfect crust, moist and soft inside are characteristics that not every bakery knows how to reproduce.

After months of trying out hundreds of recipes, and doing some research of how I could reunite all those details I personally love in my cupcake, I came up with the ultimate choco cupcake recipe!  Ohhh! thanks to all those inspired bakers that post their creations on pinterest, I got plenty inspiration from you all. A little bit of this, a little less of that and Voilà!

Let me tell you something, it wasn’t easy and took a lot of fails but thats how we learn, am I right?

So get ready to bake!

For the Cupcakes you will need:

  • 3/4 cup all use Flour
  • 3/4 cup of sugar
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 6 – 7  tbsp of unsweetened cocoa powder
  • 3 tbsp of melted unsalted butter
  • 5 tbsp of buttermilk
  • 1 large egg
  • 1 large egg white

Preheat the oven at 175°C

In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix

With an electric mixer or with a spatula, combine the cocoa powder and 4 tbsp of how water. this will form a thick paste and intensify the chocolate flavor.

To the chocolate paste add the butter,the buttermilk, the egg and the egg white and beat the all until well combine.

Incorporate the chocolate mixture to the flour mix, and beat until creates a smooth and uniform lump free batter.

Pour the batter in the cupcakes liners and cook in the oven for 20min.

For the Cream Cheese Frosting you will need:

  • 4 ounces cream cheese, at room temperature (I always use more)
  • 1/2 teaspoon vanilla extract
  • 1 & 1/2 cups confectioners’ sugar
  • 1 cup of heavy cream (cold)

Beat cream cheese, heavy cream and vanilla with electric mixer until nice and smooth

Add sugar gradually and beat on low till combined, then beat on high speed until very light and very fluffy.

So there you go, this is my favorite recipe ever. The buttermilk allow the cupcakes to be moist and soft texture.




Oh La La! French Fraisier Recipe

After  the cold belated winter, we all dream about the beautiful sun, nice weather and flower blossom season…our dearest Spring.

Personally, when I think about spring I cant help myself to imagine colorful flowers and the delightful super tasty fruits.

Every spring Wednesday and Saturday, I head the street fresh fruit market, and quel bonheur! when I see my basket full off  strawberries, kiwis, apricots, rhubarb and my two favorites Cherries and Figs!

This years spring is kind of weird well at least in Paris.. All rainy and chilly, not my best spring I must confess but, I’m firmly engage to make it better so my brother’s in law bday was the perfect excuse to submerge myself  in my very bright kitchen and prepare the one and only French Fraisier.

Grab a pen and get ready to put on your Apron.

  1. For the génoise (thin cake) you’ll need:
  • 4 eggs
  • 120g of flour
  • 120g of sugar
  • 1/2 sachet of yeast

Preheat the oven at 180° C

In a bowl mix the the flour and yeast.

Apart separate the egg whites from the egg yolks.

Whisk the egg whites, once the start to mousse add the sugar little by little and continue to beat until the egg whites are stiff and form a meringue.

Add the egg yolks to the meringue and beat until combine.

Add the flour slowly to the mixture and beat until the mixture is soft and smooth.

Pour the batter in the mold and put it in the oven for 20 minutes.

Note: You can do  2 or 3 very thin génoise or you can do a normal size one and cut in half.

2. For the mousseline you’ll need:( for 2 medium fraisiers)

  • 240 g of sugar
  • 800 ml of milk
  • 4 eggs
  • 2 sachets of vanilla flavored sugar of vanilla beans
  • 100g of unsalted butter
  • 200g of unsalted butter

In a bowl, work the 200g of butter until smooth and creamy.Put it apart cause we will use it later.

Beat the eggs and sugar until well combined. Little by little add the flour and mix well to avoid the lumps.

In a large casserole (pan) boil the milk with the 2 sachets of vanilla flavored sugar or vanilla beans. When the mixture of milk + sugar is boiling, add slowly 3/4 of it  to the egg + flour mix and whisk constantly with energy.

Pour the mixture in the casserole and combine it with the rest of the milk. Bring the casserole to medium fire  and whisk constantly during 4-6 minutes.

Take it off from the fire and combine the 100g of butter. Pour the mixture in a bowl and let it cool and whisk gently once in a while/

Once the cream cooled down, combine little by little the 200g of creamy butter you worked at the beginning, and Voilà the mousseline is done!

      3. Montage or Assembly

You will need a movable cake mold (the round ones were you can remove the bottom part)

To put together this cake u must be patient but at the end your work will be rewarded!

I used 1 kg of strawberries for a big fraisier but u can use as much as u want.

Soak the génoise with a sugar rhum sirop. (this will keep the cake moist) Don’t add too much, just wet them a little!

Take the ring of  your movable cake mold (without the bottom part) and place 1 génoise inside.

Cover the génoise with a medium coat of mousseline (this will help you to stick the strawberries halves)

With the help of your cake ring, start doing the walls of the cake placing the strawberries halves ones next to the other.

Once you’re done, and with the help of a pastry spatula, cover the gaps between them with a little of mousseline.

Cut strawberries in pieces to fill up the center of the cake (be generous) . Spread a very thin coat of mousseline and place the top génoise (don’t forget to soak it with a little bit of sirop).

For the top decoration, I cut more strawberries in half and place them like fallen dominoes. It looks amaizing!

You can glace them with some apricot jam, lighten up with water.

This will make your strawberries look shinny!

Food Rookie Welcome

For some, starting a new project comes naturally, well for me wasn’t that simple but somehow I’ve made it through.

3 years ago I moved to Paris!  The world’s crème de la crème de l’Art Culinaire, driven by a dream and chasing Love, ME, a Latin American half Indian Fooding Rookie surrender to fresh fruits, saturday morning street markets and everlasting amuse bouches.

Always passionate about food, new tastes, different flavors and charmed by culinary culture, I decided to  adventure myself in this lands and most of all in French gastronomy.

My Oven was the best gift I could ever ask for and since then I’m the happy  hostage of my yellow bright kitchen.

This blog is the beginning of my own Quest for food, facing my writing fears and baking without a Kitchen Aid!

I’ll be sharing with you my cooking experience, tricks and sharing my dearest recipes!

See you in the Kitchen,


Fooding Rookie