Hey guys, I’m back. Back from the desert -and a number of other locations that didn’t strike me nearly as much as the desert. The desert. Did you know that one can be surrounded by foxes at night in the desert, and still come out alive to tell the story? Have you ever tasted the best chicken and rice of your life in the freaking desert? How do Bedouins do that? I’d like to know.
But for now, since there is no more desert in sight (sigh), I’m trying to focus on dessert instead. And a classic at that. This is another recipe I made for my cupcake party, and as a classic, it didn’t disappoint. The sugar to cream cheese ratio in the frosting made it so that it wasn’t too sweet, which is always a good thing for me. I wouldn’t go as far as saying that it was a sweet and savory type of recipe, but at least it didn’t feel like one of those sugar bombs that just make you want to kill yourself after you had them DURING bikini season. It helped me fool myself into thinking that there wasn’t that much sugar in them.Thank god you don’t have to wear a bikini in the desert.
Chocolate cupcakes with cream cheese frosting
Prep time: 30 minutes
Cooking time: 20 minutes
Yields about 15 cupcakes
- 2 eggs
- 2 cups sugar
- 2 cups flour
- 5 tbsp butter, softened
- 1/3 cup unsweetened cocoa powder
- 1/2 tbsp vanilla sugar
- 1 1/2 cups Greek yogurt
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 21 ounces cream cheese
- 3/4 cup confectioners’ sugar
1. To make the cupcakes: Preheat oven to 340°F. Fill cupcake pans with liners. In a large bowl, beat softened butter and 1/2 cup of the sugar, until light and pale. Beat in the eggs.
2. In another bowl, stir together the rest of the sugar, the cocoa powder and the vanilla sugar. Add yogurt and stir well.
3. In a third bowl, combine flour, baking powder and salt. Alternatively stir in the flour mixture and the cocoa mixture to the butter mixture with a spatula, until well combined.
4. Fill the liners 3/4 of the way full. Bake for 20 minutes at 340°F.
5. To make the frosting: beat together the cream cheese and confectioners’ sugar until well combined. Do not overbeat: as soon as it reaches the right consistency, stop beating. If the consistency is too thick, add a few drops of milk.
6. Once the cupcakes have cooled down, decorate with the frosting. Sprinkle cocoa powder on top before serving.
- Replace the Greek yogurt with the same amount of buttermilk.
- You may have extra frosting at the end: just make more cupcakes is my advice.
- Keep the frosting refrigerated overnight.
- Keep the unfrosted cupcakes in an airtight container for up to 2 days.
- Keep frosted cupcakes refrigerated.
Source: L’atelier des Sens.