This is the best chocolate cupcake I’ve ever made. Apologies to the ones that have come before it. But wowza, I loved these little guys. The cake was perfect. The frosting was very sweet, which is not suited to everyone. I can consume copious amounts of sugar and barely notice, but this is not a universal trait. If you lack a serious sweet tooth I would recommend topping this cake with a different frosting but for something out of the norm, this chocolate chip cookie dough frosting is a great treat.
The keys to achieving a perfect cake comes down to a few simple tips.
Remove your eggs, buttermilk and butter from the fridge an hour or two prior to baking. Room temperature, folks.
Use real buttermilk.
When you alternate the buttermilk and flour mixture, start and end with flour. I don’t know why, Anna Olson told me to, and after making this recipe, I take her word as fact. I tried to find out exactly why this matters but can’t find an answer yet. Do you know? Pass along the info! Otherwise, just trust me and enjoy!
|Chocolate Chip Cookie Dough Cupcakes|
- 6 tbsp butter
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup + 2 tbsp flour
- 1/2 cup cocoa
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 2 oz (1/4 package) cream cheese, room temperature
- 1/4 cup unsalted butter
- 1 cup icing sugar
- 1/2 cup brown sugar
- 3/4 cup flour
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Chocolate chips or shavings for decoration
- Prior to baking, remove butter, eggs and buttermilk from the fridge and let them come to room temperature. Similarly, the cream cheese and butter will need to be room temperature for the frosting.
- Preheat oven to 350 degrees/F. Line a mini-muffin tin with liners.
- In the bowl of an electric mixer, beat the butter and brown sugar on medium-high speed for 3 minutes, scraping the bowl often.
- Add the eggs one at a time, beating and scraping the bowl after each addition.
- Add the vanilla.
- In a separate bowl, sift together the flour, cocoa, baking powder, and baking soda.
- Begin to add the flour mixture and the buttermilk to the butter/sugar mixture. You will alternate adding the flour and the buttermilk, starting and ending with the flour.
- Spoon batter into the muffin tin, nearly filling each tin.
- Bake for approximately 11-13 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.
- For the frosting, combine the butter and cream cheese in the bowl of an electric mixer. Beat well.
- Sift in the icing sugar and beat.
- Add the brown sugar and sift in the flour.
- Add the vanilla. Depending on the consistency of your frosting, add the milk to making a smooth, pipeable frosting.
- Frost fully-cooled cupcakes using a piping bag. Top with mini-chocolate chips or chocolate shavings for decoration.
Cake from Anna Olson, Bake to Baking, Whitecap Press,
Frosting Adapted from Your Cup of Cake
For original frosting recipe and gorgeous photos, see Your Cup of Cake.