Saturday, May 7, 2011

I baked: Chocolate cupcakes with cream cheese frosting

Looking for something to make your mum for Mother's Day tomorrow? What not try this simple and delicious chocolate cupcake recipe? Filled with lots of love, it will surely make your mum the happiest mother in the world. We all know mummies love homemade stuff, especially when they're made by their kids.

To all mothers out there, Happy Mother's Day! Put your feet up and get pampered by your hubbies and kids. :)




Chocolate cupcakes with cream cheese frosting
Preparation time: 20 - 30 minutes
Cooking time: 16-20 minutes
Makes 16

Ingredients
For chocolate cupcake
175g all purpose flour, sifted
2 tbsp baking powder, sifted
1/2 tsp salt
50g cocoa powder
1 cup boiling water
113g unsalted butter
200g granulated sugar
2 large eggs
2 tsp vanilla essence or extract


For cream cheese frosting
125g unsalted butter
250g cream cheese (I used Philadelphia)
1 cup caster sugar (depending on how sweet you like it)
1 tsp vanilla extract


1. Preheat oven to 190°C. Line 16 muffin cup tray with paper liners.

2. Stir the hot water and cocoa powder and let it cool to room temperature.

3. In a bowl, sift the flour, baking powder and salt and leave aside.

4. In a separate bowl, beat the butter and sugar using an electric / hand whisk for 2 minutes on medium speed until light and fluffy.

5. Add the eggs, one at a time to the butter mixture and beat until smooth.

6. Add in the vanilla essence or extract and mix.

7. Next, add in the flour mixture and beat until incorporated. Finally, add in the cooled cocoa mixture and stir until smooth.





8. Fill each muffin cup until 2/3 full and bake for 16-20 minutes until risen and springy to the touch.



9. Remove from the oven and leave on a wire rack to cool.



10. To make the cream cheese frosting, mix the butter and cheese together with an electric / hand whisk for 3 minutes on medium speed. (Note: If you prefer a bit more tang, reduce the amount of butter used.)

11. Add the vanilla extract and mix. Then, add the sugar gradually until incorporated. I would recommend that you start with 3/4 cups first, and gradually add more to taste. 



12. Using a piping bag with a star tip, swirl the frosting on the cupcakes. Decorate with some colorful M&M's.


Swirly tops

Hello Kitty joins in the baking fun!



Colorful cupcakes





13. These cupcakes can be stored in an airtight container for a couple of days in the fridge.



Traffic light cupcake




A cupcake a day keeps the blues away :)


Rich, moist and delicious, your mum is bound to love it :)

11 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. they look great! i love cream cheese frosting- have a great mother's day tomorrow :)

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  3. Your made this for your mom? I wish I can make something for her too. :(

    ReplyDelete
  4. idontcryieat: I love cream cheese frosting too, I licked the bowl clean :) And thanks for the wishes.

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  5. Michelle: You can always make it for her when you're home, regardless of whether it's Mother's Day or not. :)

    ReplyDelete
  6. happy mother's day! hope it'll be filled with sweet memories for you from start to finish :D

    ReplyDelete
  7. My sister loves cup cake with butter icing but my topping is always too soft since I use pure butter (plus icing sugar and vanilla xtract). Any tips on how to firm up the icing? I do not like to use vegetable shortening or cream well as it is overwhelming and spoils the lovely taste of butter.
    I tried using gelatine too but it did not harden the icing well enough.

    TQ

    ReplyDelete
  8. Hi Rajam,
    Try out this buttercream frosting that I used for another cake:
    http://goodyfoodies.blogspot.com/2012/02/i-baked-banana-and-walnut-cake.html

    After frosting, refridgerate it for a bit for it to set. One of the reasons why it's always soft is bcos butter goes soft at room temperature, so putting it in the fridge will help.

    ReplyDelete

Please drop any comments or questions you may have here. Thank you so much for reading!

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