Today we're sharing a popular recipe from our menu! This moist and fluffy chocolate cupcake is topped with a creamy lemon buttercream frosting. Recipe by Mimi Council.
Chocolate Lemon Cupcakes Makes 15 cupcakes Batter 1/2 cup (113 grams) organic salted butter, softened 170 grams (3/4 cup) organic cane sugar 1 teaspoon organic vanilla extract 2 organic large eggs 1/2 cup organic milk 1/4 cup organic heavy whipping cream 57 grams (1/4 cup) organic sour cream 127 grams (3/4 cup plus 2 1/2 tablespoons) cake flour 43 grams (1/2 cup) organic Dutch cocoa powder, sifted 3/4 teaspoon baking powder 1/2 teaspoon fine sea salt Frosting 1 cup (226 grams) organic salted butter, softened 454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted 2 to 3 teaspoons organic milk 2 teaspoons organic lemon flavor Method Preheat the oven to 350°F. Line 2 cupcake tins with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, cream, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
In a separate bowl, add the cake flour, cocoa, espresso powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and lemon flavor. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Transfer to a piping bag with tip #808. Pipe frosting onto cupcakes. You can also just use a butter knife!
Store in an airtight container in the fridge for up to 3 days.
High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.