speaking of chocolate...
They’re chocolate cupcakes with citrus coffee whipped cream frosting which I posted way back, a creation that was heavily inspired by @thaliaho ‘s flourless chocolate olive oil cake with citrus coffee cream.
This recipe was inspired by Thalia Ho (author of the beautiful blog Butter and Brioche) ’s “Flourless Chocolate Olive Oil Cake with Citrus Coffee Cream”. I fell in love with the citrus coffee cream and tried to think of an easier way to transport it to gatherings and such. The cream cheese is for adding stability to the frosting and adds a tang that doesn’t exist in the original recipe, which may not be for everyone. Though I’ve never tried myself, I’ve seen whipped cream frosting with a mascarpone cheese base (you can probably find one online) and this could work if the tang bothers you. But if you’re okay with cream cheese, I think this recipe is for you. The chocolate cupcakes are adapted from the Miette cookbook by Meg Ray, which is my absolute go-to chocolate cupcake recipe. The pushing the batter through a sieve is extra work but worth it for the end result; a moist, tender cupcake with a fine crumb texture.
makes 12-14 cupcakes
For the chocolate cupcakes
110g all-purpose flour
65g unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/8 teaspoon salt
30g chocolate (70% cacao)
120ml hot strong coffee (or boiling water)
1/4 teaspoon vanilla extract
60ml vegetable oil
200g granulated sugar
For the citrus coffee whipped cream frosting
200g cream cheese, softened to room temperature
400ml whipping cream
40g granulated sugar
zest of 1/2 small citrus (I used a Meyer lemon this time)
3/4 teaspoon espresson powder
dried meyer lemon slices or orange slices for garnish
pistachios, roughly chopped for garnish
For the chocolate cupcakes
1. Preheat oven to 180℃ (or 350 degrees Fahrenheit). Line muffin tin(s) with paper liners.
2. Sift the flour, cocoa powder, baking soda, baking powder, and salt together into a large bowl and set aside. Place the chocolate in a heatproof bowl and pour the hot coffee over it. Whisk until the chocolate is melted, and set side to cool.
3. In a large bowl, whisk the egg well until foamy. Add the oil in a slow stream to the egg while whisking, and whisk some more until fully incorporated. Slowly add the chocolate and coffee mixture while whisking, until fully incorporated. Slowly add the buttermilk and vanilla extract while whisking, until fully incorporated. Add the sugar and whisk until the batter is very smooth and liquid.
4. Add the sifted dry ingredients and mix by lifting and folding, using a rubber spatula. Scrape down the sides of the bowl to incorporate any remaining dry ingredients. Stop while the batter still looks lumpy. Pour the batter through a medium-mesh sieve and push the lumps through. The finished batter will be very smooth.
5. Divide the batter among the prepared muffin tins, filling each cup two-thirds full. Bake the cupcakes for 20-25 minutes, or until a tester inserted in the center of a cupcake comes out clean. Transfer tins to a wire rack and let cool completely in tins.
For the citrus coffee cream
1. In a large bowl, whip the cream cheese until soft and aerated.
2. In another bowl, add the granulated sugar and espresso powder to the whipping cream and whip until soft peaks form.
3. Add the whipped cream and citrus zest to the cream cheese and whip together until stiff peaks form. Keep refrigerated until ready to use.
For assembling the cupcakes
1. Fit a pastry bag with a medium round tip (I used a 5/8inch round tip) and fill the bag halfway with the frosting. Pipe a dollop of icing on top of each cupcake.
2. Decorate each cupcake with a slice of dried citrus and a sprinkling of chopped pistachio.