Dark Chocolate Cupcakes with the Creamiest Cream Cheese Frosting

5 Feb

Hey Ya’ll.

I hope you are all doing fabulous this morning! Before I forget, make sure to stop by and enter my GIVEAWAY for dinner for two ($125 value) at Cardero’s in Coal Habour!

Since I didn’t get to catch up with you yesterday, how was your weekend?

Mine was pretty great. We went out with some friends on Saturday and had an amazing dinner at Hapa Izakaya. I must admit, Izakaya was something I heard about quite a while ago when it was probably actually up and coming in Vancouver. Now I’m super behind the times as usual, but I finally was able to try it a few months back. A bunch of my girlfriends and I, went to Guu in Gas Town and it was awesome.

I was really happy to try another Izakaya restaurant for comparison. For those that haven’t heard of Izakaya, or aren’t sure what it is, basically it’s kind of like Japanese tapas! Super fun…and delicious!

I kind of forgot that it was still Dine Out Vancouver happening, so that was a nice surprise. We got to order off the Dine Out menu which was 3 courses plus dessert for $28. Since there were four of us, and we were all eager to try everything, we ended up getting 16 different dishes and sharing! That was an excellent way to try a big portion of the menu in one visit. I also ordered a delicious cocktail that was made with vodka (I believe,) pear puree and soda water! It was delicious and I am kind of sad I’m not sipping on one right now!

We loved everything and the service and ambiance was great too! Thanks to Hapa for a great evening.

On to zee cupcakes! I know, I know, these are chocolate cupcakes with cream cheese frosting….boring! Right?

Wrong!!!

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The cupcakes are super cocoa-ey and the frosting is just amazingly creamy. Just to prove to you how yummy they are, I had made a whole batch to take over to a friends house the other night and plans ended up changing, and we didn’t go. I figured I should probably freeze the cupcakes or they would go bad before they were eaten by the 4 people in my household. I was going to stick them in the freezer the next morning, when I realized they were already half gone. Then the remaining cupcakes were finished by the day after that.

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It’s not hard to do the math people, 16 cupcakes, 4 people and 2 days.

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That’s 2 cupcakes…per person…per day.

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Woopsies.

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You will not regret whipping up a batch of these babies. Oh wait….maybe you will.

Miss Delish asks:

Do you have a recipe that everyone will scarf down in a matter of minutes?

Have you tried Izakaya? Where did you go? What did you think?

Dark Chocolate Cupcakes with the Creamiest Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 16 cupcakes

Dark Chocolate Cupcakes with the Creamiest Cream Cheese Frosting

These are out of this world delicious. Better than any box cake mix!

Ingredients

  • FOR THE CUPCAKES:
  • 3/4 cup cocoa powder
  • 1 cup boiling water
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • FOR THE FROSTING:
  • One 8 ounce brick of cream cheese (room temperature)
  • 1/2 cup butter (room temperature)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method

FOR THE CUPCAKES:

Preheat your oven to 375 degrees, fill a muffin tin with 16 cupcake liners.

Stir cocoa into boiling water until dissolved, allow to cool to room temperature.

Sift together flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, cream together the butter and the sugar until light and fluffy. With the mixer on low, add the eggs, one at a time, beating to combine in between. Add the vanilla and the room temperature cocoa mix. Mix until well combined, being sure to scrape down the sides of the bowl. Now slowly add the dry ingredients, mixing just until combined.

Now fill each cupcake liner about 2/3 full and bake for 16-18 minutes until risen and set in the center.

Remove the cupcakes to a cooling rack and allow them to cool completely before frosting.

FOR THE FROSTING:

In the bowl of your electric mixer, fitted with the whisk attachment. Whisk together the cream cheese and butter until light and fluffy. With the mixer on low, slowly add the powdered sugar until combined. Add the vanilla extract and turn the mixer to medium/high and whisk for about 1-2 minutes.

Frost your room temperature cupcakes with a knife or piping bag.

http://miss-delish.com/dark-chocolate-cupcakes-with-the-creamiest-cream-cheese-frosting/

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