Delicious and easy chocolate cupcake. The cake is moist and rich chocolate flavour. The cheese caramel frosting adds a special touch. Obviously chocolate and cheese made a good combination. Perfect for any celebrations.
Chocolate Cupcakes with Cream Cheese Frosting
4 tablespoons butter
¼ cup vegetable oil
½ cup water
1 cup flour
1 cup sugar
¼ cup plus 2 tablespoons unsweetened cocoa powder (not
¾ teaspoon baking soda
⅛ teaspoon salt
1 large egg
¼ cup buttermilk
1 teaspoon vanilla extract
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.
In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt.
Add the melted butter mixture and beat with a handheld mixer at low speed until smooth.
Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
Pour the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean.
Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
For The Frosting
3/4 cup regular cream cheese, room temperature
1 cup unsalted butter, very soft
4 cups icing sugar*, sifted
4 ounces dulce de leche or soft caramel**
Place the cream cheese in a
mixing bowl fitted with a paddle attachment, and mix on low speed until smooth
Cream the butter and icing
sugar in another mixing bowl until pale and fluffy.
Slowly add the cream cheese
to the butter mixture and mix at medium-high speed until the frosting is
Add the dulce de leche and
mix until well incorporated and smooth.
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