From the Recipe Box: Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

by kitchenarian on February 7, 2011

I was shopping one day recently and found these adorable little cupcake liners, and ever since then I have had cupcakes on the brain. I am always drawn into the fine art of packaging; it gets me every time. Once I saw these little cupcake liners, I knew I was making cupcakes and the sooner the better!

So I went in search of a cupcake recipe and found one in The Art & Soul of Baking by Cindy Mushet and Sur la Table. Everything I have baked from this book has been delicious, so I didn’t hesitate to make these.

Ingredients:

Cupcakes:

½ cup unsifted unsweetened Dutch-process cocoa powder
½ cup, plus 1 cup water
1 ½ sticks unsalted butter, softened
1 cup granulated sugar
¾ cup firmly packed light brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups sifted cake flour
¼ cup unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

Frosting:

12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
2 cups confectioner’s sugar
7 ounces white chocolate
1 ½ teaspoons vanilla

Preheat oven to 350 degrees. Place the cocoa powder in a small bowl. Heat ½ cup water until simmering and pour over the cocoa and stir until smooth. Add the remaining 1 cup water and mix until well blended. Set aside. Let come back to room temperature. If it is warm it will melt the butter and ruin the texture of the cake.

Place butter and two sugars in a stand mixer and mix on medium high speed for 4 to 5 minutes until very light in color. Beat eggs and vanilla in a small bowl until blended. With the mixer on medium, add the egg mixture one tablespoon at a time (that’s what the book says!) allowing to completely blend into the creamed sugar before adding the next. Scrape down your bowl about halfway through the process.

Sift the cake flour, all-purpose flour, baking powder and salt into a bowl. Whisk together ingredients until blended. With the mixer on the lowest speed, add the flour mixture and the cocoa alternately beginning with 1/3 of the flour and then half the cocoa water. Continue until all ingredients have been mixed together.

Line the cups of two standard sized cupcake pans with paper cupcake liners. Fill each liner half full with batter and bake 15 to 20 minutes until the tops are firm to the touch. Let cool.

Makes 22 cupcakes.

Frosting: Melt white chocolate in a bowl and set aside. Let it cool to the touch, but keep fluid. Place cream cheese and butter in a bowl and blend on medium speed until smooth, about one minute. Sift the confectioner’s sugar and slowly add to the creamed butter. Add vanilla. Add white chocolate and beat into the frosting thoroughly.

While there seem to be a lot of steps involved in this recipe, it is worth it. The cupcakes were airy and light and the frosting creamy and rich.

Enjoy!

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{ 16 comments… read them below or add one }

SnoWhite @ Finding Joy in My Kitchen February 7, 2011 at 11:40 pm

those look delicious!! I’ve been looking for a birthday cupcake to take to celebrate our divisional secretary’s birthday… these might be it!

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Felice - All That's Left Are The Crumbs February 7, 2011 at 11:42 pm

I love your cupcake liners, and the cupcakes looks just as good. I have this book so I will have to get it out and start cooking.

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Erik February 8, 2011 at 1:01 am

My wife is the baker in our family – I’m sending her the recipe now 🙂

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Medeja February 8, 2011 at 4:57 am

The frosting looks and sounds very good. I would like to try them just because of that amazing white chocolate frosting 🙂

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Liz February 8, 2011 at 7:12 am

The thought of white chocolate frosting is making my mouth water!!! What gorgeous cupcakes!

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Vicki @ Wilde in the Kitchen February 8, 2011 at 7:46 am

I love the recipe for the white chocolate cream cheese frosting, that looks like a keeper!

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Patsy February 8, 2011 at 8:25 am

Light is good but I’m looking for a soft and moist chocolate cupcake. Would these fall into that category?

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Stephanie @ okie dokie artichokie February 8, 2011 at 8:48 am

White chocolate in the frosting?! I’m so there! :-p Looks wonderful, and you’re right, the cupcake liners are adorable!

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Toby February 8, 2011 at 10:16 am

What a stunning party dress for the cupcakes! Its the perfect accessory for your mini cakes!

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Cakewalker February 8, 2011 at 11:35 am

Mouth-watering cupcakes! I love how the liners became your inspiration… Well done!

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briarrose February 8, 2011 at 3:34 pm

Beautiful job! The liners are adorable.

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Dulce Dough February 8, 2011 at 8:42 pm

Love cream cheese frosting! These look so yummy!

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Stephanie February 9, 2011 at 8:36 pm

What cute liners! Whenever I’ve bought cute liners, they end up looking awful (or least not cute anymore) after baking. Yours look great, as do the cupcakes!

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Jamie February 10, 2011 at 3:37 am

I have to agree with Stephanie. Whenever I bake cupcakes, the liner looks like I put it through the wash! Honestly, do you switch em out after you bake? Seriously, they look delectable!

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Rose Forever February 12, 2011 at 5:07 am

I love the how the liners look and that makes it so gorgeous. Those look yummy too.

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Melanie Schoenhut February 13, 2011 at 12:33 pm

The frosting looks so perfect and so smooth. I usually make my frosting a wet-y look and seems to melt easily. I should better try your recipe. I just hope that I make it perfect just like that.

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