Chocolate Cupcakes with a Chocolate Cream Cheese Frosting

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Yesterday was my mom’s birthday (Happy Birthday Mom!). We went out to a fun gastropub for dinner and then came back to our place after for dessert and presents.  These yummy cupcakes are made with coffee, which really enhances the chocolate flavor.  Again, I’m not the biggest chocolate fan, but I love the coffee addition.  The chocolate cream cheese frosting is rich and decadent and puts these cupcakes over the edge.  I love these blue polka dot cupcake liners I found at Home Goods.  They make for such a cute presentation (but to be honest they aren’t very practical for eating).  It was a great night celebrating my mama with my favorite people, good food, and a yummy dessert.

Chocolate Cupcakes (Cake recipe from: Sweetapolita)
Yield: about 24 cupcakes
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat oven to 350 F. Line cupcake pan with cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
Bake for 15-17 minutes, or until toothpick comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Chocolate Cream Cheese Frosting:
1 8oz package of cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 tbsp vanilla extract
pinch of salt
1/2 cup cooled melted chocolate
tbsp spoon milk if too thick

Mix all ingredients with a hand mixer/stand mixer until smooth.

Scoop all the frosting into a piping bag or into a large ziplock bag and snip a small edge of the corner and pipe the frosting onto the cooled cupcakes.

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Lemon Raspberry Cake

Lemon Raspberry Cake Last week was our 1 year anniversary (our wedding: look, details, moments). To celebrate our anniversary I wanted to recreate our wedding cake. The day of the wedding I only had a bite or tow and had a little left over the next day, but wasn’t able to fully enjoy and devour the cake. Jana’s Creative Cakes made 2 cakes for our wedding. One was chocolate cake filled with caramel Swiss meringue buttercream and sliced almonds and topped with white chocolate Swiss meringue buttercream. The cake that I recreated was a lemon cake filled with lemon curd and raspberry Swiss meringue buttercream and topped with white chocolate Swiss meringue buttercream. Both were equally decadent and delicious. My mom planned on ordering our wedding cake for our first anniversary, but sadly Jana’s is closed until 2015. We were all heartbroken, but I knew I’d have to attempt the cake for myself.

I followed this Lemon Cake recipe (but not the frosting recipe). I made this Swiss Meringue Buttercream recipe. I put a third into a bowl and added raspberry jam and fresh raspberries. After the cake cooled I sliced it in half and spread the insides of the cake with lemon curd. I spread the Raspberry Swiss Meringue Buttercream over the lemon curd in between the cake rounds. I sandwiched the cake together and spread the plain Swiss Meringue Buttercream over the top and all around the cake. Finally I topped the cake with a ring of raspberries.

Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake
Lemon Raspberry Cake