Cupcake Couture: Chocolate Cupcakes with White Chocolate Cream Cheese Icing

Cupcakes have officially taken over! They are absolutely EVERYWHERE! From Traditional Vanilla butter cream to Chocolate Curry, these personal little bites of delight are in hot demand $$$ on TV and in your local Bakery. I was at a bridal show the other day (Don’t get any ideas now, my girlfriend works PR for the firm representing the show) and found it quite fascinating that these wonderful little cup-sized cakes are pushing their bigger brother out of the way to hold the spotlight as the “new wedding cake”. Not as traditional, but much more practical…no?

I am a firm believer that one does not need to wait for a special event in order to spoil themselves. Every day is a celebration, and what better way to enjoy the little bit of time we have outside of work, than to bake a batch of scrumptious designed mini cakes…made by you. Sprinkles, creamy icings, bright colors, and the buttery rich tastes, are some of the many reasons that cupcakes are so unique and have such an appeal nowadays. It’s all about the allure of making that one cupcake that defines who you are and makes you feel special. All these thoughts about sugar had me craving extremely chocolaty cupcakes, loaded with sweet cream cheese icing.

After browsing the food network for ideas, I came across a great chocolate cupcake recipe made with my favorite ingredient: sour cream, in addition to a white chocolate cream cheese icing that I stole from a carrot cake recipe. There are only two types of icings that I can endure: butter cream and cream cheese. It is the icing that makes the cake, not vice versa. However, a moist cupcake recipe is key. Avoid any quick birthday party c-cakes, as you will be only wasting your time and most importantly your ingredients. Now bear in mind, I do live in an apartment with a revolving door of people, so left over sweets are never an issue. For those of you that are not as fortunate, feel free to share these delights with your co-workers. You do have your figure to keep, with summer just around the corner!

Xo Dom Appetit!

Chocolate Cupcakes

(taken from: Barefoot Contessa, Chocolate Cupcakes)

Prep Time: 25 mins

Cook Time: 18 mins

Tools Needed: medium mixing bowl, large mixing bowl, baking mixer, measuring cups and spoons, rubber spatula, 2 cupcake pans (12 cups each)

Ingredients:

¾ cup of half the salt butter (room temperature)

2/3 cup of granulated sugar

2/3 cup of packed brown sugar

2 extra large eggs (room temperature)

2 teaspoons of pure vanilla extract

1 cup buttermilk (room temperature)

½ cup of sour cream (room temperature)

2 tablespoons of brewed cappuccino mix (or coffee)

1 ¾ cups of all-purpose flour

1 cup of cocoa powder

1 ½ teaspoons of baking soda

½ teaspoon of salt

Directions:

1)      Preheat oven 350 degree F. line cupcake pans with paper liners.

2)      Cream butter and sugars in the bowl of a baking mixer on high speed until light and fluffy. Lower speed and add eggs and vanilla mixing well.

3)      Whisk buttermilk, sour cream, and coffee mix in medium size bowl. In a large mixing bowl, combine flour, cocoa, salt, and baking soda. Mix well.

4)      On low speed, add buttermilk mixture and flour mixture alternatively to the sugar mix, starting with wet mix, then dry, until both are completed. Mix only till blended, making sure that all ingredients are mixed in. (use rubber spatula to push all ingredients together in mixer)

5)      Scoop batter into cupcake liners and bake in the oven for 18-20 mins checking after 15 mins with a toothpick. Once toothpick comes out dry, remove cupcakes from the tins and allow to cool before icing. Makes 24 cupcakes

White Chocolate Cream Cheese Icing

(taken from: Andria Gaskins, White Chocolate Cream Cheese Icing)

Prep: 15 mins

Tools Needed: baking mixer, rubber spatula, measuring cups and spoons

Ingredients:

¾ cup of half the salt butter

1 ½ packages of cream cheese (room temperature)

5 cups of icing sugar (confectioners’ sugar)

2 teaspoons of vanilla extract

4 ounces of white chocolate (melted and cooled)

5-6 tablespoons of heavy cream

Directions:

1)      In the bowl of baking mixer on medium speed, beat butter and cream cheese together.

2)      Reduce speed and add icing sugar, mix until combined. Add vanilla and white chocolate; continue to mix at medium low speed. Add heavy cream and beat until combined. This makes an enormous amount of icing, play with the measurements to suit your desired quantities.