Being so close to Valentine’s Day and all I’ve been nonstop craving something chocolatey and rich. If you haven’t noticed I haven’t really been baking lately since I’ve been so busy with school, but I took a break from typing up my lab report this evening to answer my cravings.
I borrowed from quite a few different recipes to make these decadent treats. For the cake portion, I wanted something really sumptuous so I added cocoa powder and two types of melted chocolates. But, I still wanted to keep it somewhat healthy (ha ha yeah right) so I used white whole wheat flour. I also subbed in skim milk to eliminate what fat I could.
I wanted the frosting to be a contrast to the sweet, rich cake portion so I opted for a mascarpone/cream cheese vanilla frosting that was heavenly. I used a full vanilla bean in this and you can definitely tell! It’s wonderful!
The cake part turned out almost brownie-like; the outside was a bit crisp, and then the inside was so soft. They’re even good without the frosting, and actually not too bad for you- see bottom of post for nutritional info (but the frosting is really good).
- 1/2 cup salted butter, at room temperature
- 1 1/4 cups granulated sugar
- 55g bittersweet chocolate
- 55g semisweet chocolate
- 2 large eggs, at room temperature
- 3/4 cup unbleached white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fat free milk
- 1 tsp vanilla paste
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- Combine the two chocolates in a microwave-safe bowl and microwave for 1 minute. Stir chocolate and if it’s still not melted, microwave in 30 second intervals, stirring thoroughly after each. Let chocolate cool to about room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar for about 5 minutes until light and fluffy. Add in the melted chocolate and mix until combined. Add in the eggs, one at a time, mixing thoroughly after each (about 30 seconds).
- In a small bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a measuring cup mix together the milk and vanilla paste. Set aside.
- Alternately add the flour mixture and milk to the chocolatey butter/sugar mixture, beginning and ending with the flour.
- Scoop into the lined muffin tins (I used a medium cookie scoop) about 1/2-2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to completely cool on a wire rack.
This isn’t enough frosting for all 24 cupcakes, so you may want to double or even triple the recipe.
- 3 ounces Neufchatel cream cheese, at room temperature
- 1/3 cup mascarpone cheese, at room temperature
- 6 tbsp unsalted butter, at room temperature
- 2 tbsp raw honey
- 1 vanilla bean, seeds scraped from inside (you can add the empty pod to your granulated sugar to infuse it with a vanilla-y taste!)
- Combine all ingredients in a bowl and beat until combined.
- Use to frost cooled cupcakes. You can either pipe the frosting on, or simply spread it.