Chocolate Cupcake w/ Buttercream Frosting

Chocolate Cupcake w/ Buttercream Frosting Recipe

Chocolate Cupcake w/ Buttercream Frosting

I have a serious addiction to desserts. It’s okay. I’ll come right out and say it. If it wasn’t for a fast metabolism and the invention of the gym, I might be in serious trouble right now. I was going through withdrawals after a few days away from sweets, so I decided to make this chocolate cupcake with cream cheese frosting.

The coolest thing about this recipe is that technically it isn’t a cake. It’s a muffin. I realized when making my first chocolate cake that to find an original cake recipe that requires the creaming method is impossible on the internet, which is why I made one at the time. This cake recipe is a modified version of my chocolate muffin recipe.

This post is much less science than my usual posts, but I want to put this out there because my future doctor was going crazy looking at some of the cake recipes. The great majority of cake recipes have a 1:1 ratio of sugar to flour. Yes, you saw right 1:1. Some of them even had more sugar than flour! That means assuming that the carbohydrates make up about 50% of the weight of the cupcake, ¼ of the cake itself is sugar. And that’s before the addition of the frosting.

You absolutely do not have to use all of that sugar. Here’s a cool trick for you if you want your cake to be less sweet or just a tad bit less unhealthy. The sugar in a recipe is crucial for more than just flavor. The sugar also has a huge effect on the final texture of whatever you are making, so omitting sugar comes with a few unintended side effects. If you want to reduce the sugar, but retain the texture of an item. Then replace the sugar that you take out of a recipe with an equal amount of cornstarch. This works because non-protein carbohydrates behave similarly in a recipe. You can use this for cookies, cakes, brownies, virtually anything that you can think of.

Note: The cake recipe at the bottom already has reduced sugar. It produces rather dense cupcake, but if you wanted to make it lighter you can replace ¼ of a cup of flour with ¼ of a cup of cornstarch. Remember never let the recipe control you!
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Makes about 15 cupcakes

Dry Ingredients

All-purpose flour- 2 cups
Cocoa Powder- ¾ cup
Baking powder- 2 tsp
Baking soda- 1 tsp
Salt- ½ tsp

Wet ingredients

Sugar- 1 1/4 cup
Unsalted butter- 8 tbs melted
Eggs 2
Whole milk- 1 cup

Directions

  1. Mix the dry ingredients
  2. Whisk the wet ingredients
  3. Stir the wet ingredients into the dry ingredients
  4. Allow the batter to rest for 15 minutes. In the meantime, preheat the oven to 375F.
  5. Spoon batter into prepared muffin tins .The batter should cover about ¾ of the tins.
  6. Bake for 13-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Cream Cheese Frosting
6 tbs of butter (room temp)
6 oz of cream cheese
3 cups of confectioner’s sugar
1 ½ tsp of vanilla

Cream the butter and cream cheese together. Then mix in the confectioners’ sugar. Finally, mix in the vanilla.