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.