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!
Makes about 15 cupcakes
All-purpose flour- 2 cups
Cocoa Powder- ¾ cup
Baking powder- 2 tsp
Baking soda- 1 tsp
Salt- ½ tsp
Sugar- 1 1/4 cup
Unsalted butter- 8 tbs melted
Whole milk- 1 cup
- Mix the dry ingredients
- Whisk the wet ingredients
- Stir the wet ingredients into the dry ingredients
- Allow the batter to rest for 15 minutes. In the meantime, preheat the oven to 375F.
- Spoon batter into prepared muffin tins .The batter should cover about ¾ of the tins.
- 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.