Sometimes it’s nice to have a recipe that is simple, fast and delivers exactly what one wants.
This is my «go to» recipe, when I’m in a hurry or when I want something light, soft and moist.
The kids they love them and the adults can not help them selves taking one more.
So here’s my recipe, and I hope you will love it.
This portion, yeld: 15 – 18 cupcakes.
- 2.6 oz (75 gr) melted butter
- 1 oz (25 gr) canola oil
- 9 oz (250 gr) sugar
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 17.2 fl oz (5 dl) butter milk
- 2 Tbsp cocoa powder
- 11.6 oz (325 gr) flour
Chocolate Cream Cheese Frosting .
This portion, to a small peak of each, if you want larger swirls , such as the pictures shows. increase the recipe by half !
- 3.5 os (100 gr) cream cheese natural
- 1.8 oz (50 gr) butter
- 1.8 oz (50 gr) milk chocolate
- 9 oz (250 gr) powdered sugar (sifted)
But first we make cupcakes:
Melt the butter over low heat and pour in canola oil.
Take the sauce pan off the heat and pour in the buttermilk. Stir until combined.
In your mixing bowl add the sugar, flour, cocoa powder baking soda and baking powder. Sift or whisk rapedly with a hand hold wisk to remove lumps and add air into the flour mixture.
Pour the milk mixture into flour mixture, all at once.
Start the mixer on low speed and beat for 1 minute to combine.
Stop the mixer and scrape down the sided and bottom of the mixing bowl using a rubber spatula.
Then start the mixer again, now at full speed, and count to 10.
Fill each muffin liner 2 /3 up with the batter.
To get the pretty shape of a cupcake , they must be baked in a muffin tray.
Bake just below the center in the oven at 350 F (180 C) degrees for 15 – 18 minutes.
Until a stick incerted into the a cake comes out clean.
Or until you feel tha it is «bouncy», when you press gently on top of a cupcake with your fingers.
If there has developed small domes on top of the cupcakes during baking, you can place a clean kitchen towel over the muffin tray and slightly press down each dome .
Let the cupcakes cool for 10 minutes in the muffin tray before transfering them on to a wire rack to cool completly.
In a small sauce pan melt the butter over low heat and remove from the heat.
Add the chocolate and let it melt to be combined with the butter.
Set aside and let it cool to room temperature.
Cream the cream cheese until smooth and soft. It is easyest if the cream cheese is not to cool or to warm. Take it out of the fridge 30 minutes before frosting will be made.
Pour the cooled chocolate mixture into the cream cheese…
… and mix until smooth and soft.
Add the sifted powdered sugar and beat until fluffy and light.
This frosting is soft in consistency, like moste frostings containing cream cheese.
… but put it in the fridge for 20 minutes befor swirling up your cupcakes, so the frosting sets and better keep it`s shape.
Decorate your cupcakes as desired and store them in the fridge until 15 minutes before serving.
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