Chocolate Cupcakes with Cream Cheese Frosting (adapted from The Hummingbird Bakery Cookbook)Ingredients:
Cream Cheese Frosting:
300g icing sugar (Used 115g)
50g unsalted butter, room temperature
125g cream cheese, cold
Method:
1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.
Cupcakes:
100g all purpose flour
2 1/2 tbsp cocoa powder
140g caster sugar (I use 130g)
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1 egg
1/2 tsp vanilla extract
Method:
1. Line a 12-tin cupcake tray with paper cases. Preheat the oven to 170°C.2. Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3. Whisk milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more mins until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as desired.
4. Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for 20-25 mins, or until light golden and the cake come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate as desired.
