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| Chocolate Cupcakes with Cream Cheese Icing |
It's the simple things in life. Of all of the sophisticated recipes I make : tiramisu, chocolate bread pudding, outrageous brownies, creme brulee, poached pears, etc... Chocolate Cake with Cream Cheese Icing is always Mike's request. It is simple, straight forward and just plain good.
You can use any chocolate cake recipe... but I just use a box. I like to use jumbo cupcake liners. I think they look more professional. And who wouldn't like a jumbo cupcake?
Here is how I made a box mix great (it works for all cake mixes) :
1 cake mix
3 eggs
1 cup of milk
1 stick of melted butter
1 tsp of vanilla (good vanilla, vanilla beans, or vanilla bean paste - my new favorite!)
Combine ingredients and whip in the KitchenAid (paddle attachment) for 5 minutes. With an ice cream scoop, scoop the batter into muffin tins lined with jumbo papers.
Bake at 350 degrees for 18-20 minutes... or until the tops spring back when you touch them on top. Cool at room temperature.
Cream Cheese Icing
4 sticks of softened butter
1 brick of Philadelphia Cream Cheese (16 oz.)
6 cups of powdered sugar
1 tsp of vanilla (good vanilla, vanilla beans, or vanilla bean paste - my new favorite!)
In the KitchenAid fitted with the paddle attachment, whip together butter and cream cheese for 2 minutes. Add powdered sugar and vanilla. Whip for 5-7 minutes - very important! The icing will actually transform in the 5-7 minutes into a really lite whip.
Step-by-Step Cupcake Decorating Tips
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