The cake is light and fluffy but it isn’t a chiffon type cake. The frosting is made with cream cheese and cocoa powder. The experience of eating these cupcakes is nothing short of magical. Speedy and Alex consumed their share silently and that says a lot because if they’re unhappy with the food, they are never silent.
This is an adaptation of the strawberry-flavored red velvet cupcakes. I loved the texture of those red cupcakes so much, and the fact that they stayed moist and soft overnight without refrigeration, that I decided to try and tweak the recipe. Last night, still groggy from the terrible colds that hit me, I baked.
These chocolate cupcakes are larger than the red velvet cupcakes as I used a muffin pan with a 1/3 cup capacity. The yield is eight cupcakes.
- 1-1/8 c. of cake flour
1/8 c. plus 1 tbsp. of cocoa powder (I used Hershey’s)
1/2 tsp. of salt
3/4 c. of sugar
3/4 c. of vegetable oil
1 large egg
1/2 tsp. of vanilla extract
1/2 c. evaporated milk
3/4 tsp. of baking soda
1 tsp. of white vinegar
- Preheat the oven to 350F.
Line eight holes of a 12-hole muffin pan with paper cups. If you plan on giving away these chocolate cupcakes as a Christmas gift, I suggest you use those metallic paper liners in Christmas colors.
Sift together the flour, cocoa powder and salt.
Whisk the oil and sugar until smooth (I used a wire whisk). Add the egg, whisk until incorporated. Add the a third of the flour and mix. Add half of the milk and mix. Add another third of the flour, then the remaining half of the milk and, finally, the last third of the flour, mixing after each addition.
Place the baking soda in a small bowl. Pour in the vinegar (watch the mixture fizzle!). Pour the mixture into the cake batter and mix until incorporated.
Pour the batter into the lined muffin pan. It is alright to almost fill the holes to the brim as the cupcake batter will only rise at the center.
Bake for 20 minutes.
Take the cupcakes out of oven, transfer to a wire rack to cool completely before frosting.
When the cupcakes have cooled, spread the tops with cream cheese frosting. Garnish with shaved chocolate.
For the cream cheese frosting*:
1 250-g. block of cream cheese, softened to room temperature
1/3 c. of butter, softened to room temperature
2 to 3 c. of sifted confectioner’s (powdered) sugar, depending on how sweet you like your frosting
1/3 c. of cocoa powder
Take one cup of sifted confectioner sugar and sift it with the cocoa powder.
Beat the softened cream cheese and butter together. Add the sugar-cocoa mixture, half a cup at a time, mixing after each addition until smooth. Mix in the rest of the confectioner’s sugar, using only enough until the desired sweetness is achieved.
Any excess cream cheese frosting can be kept in the fridge in a covered container for up to two weeks. To use, take out of the fridge to soften to spreading consistency. Beat until smooth before using.
Cooking time (duration): 40 minutes, excluding frosting
Number of servings (yield): 8
Meal type: dessert