Year round I am usually on some sort of diet. If it’s not my usual seefood diet (I see food and I eat it) then it could be a combination of keto, intermittent fasting, or both. I am not very disciplined, but most of us are living in virtual reality anyway. I have my fantasy of being thin. Someday.
Chocolate Cream Cupcakes
But birthdays are special times when cake has to happen. I was joking with a friend about diets and I said I always make an exception for birthday cake, which she thought was reasonable and practical. “Once a year is okay.” she agreed. What I meant was anybody’s birthday – mine, yours, my kids, nieces, nephews, the mail person, that guy I sat next to at church…Anybody’s birthday, any time is a good time for cake. Hang the diet.
Finding a good cake recipe is difficult. Cake mixes are fine of course, but a nice old-fashioned home recipe that isn’t too challenging is always good to have on hand.
Birthday Cake is always Special
Chocolate Cream Cupcakes are a good call because the recipe uses all-purpose flour and makes only 12 cupcakes. No special cake flour or squares of unsweetend chocolate are required …just the flour and cocoa I have in the pantry. You only need everyday ingredients which helps when you haven’t been to the grocery store in a while.
The frosting is a simple Four Minute Frosting (half the recipe amount of a Seven Minute Frosting), which I have included a recipe for that here as well. You need a double boiler to make this frosting, but it is so worth it. A fresh fluffy batch of Four Minute Frosting is what I think Heaven taste like – a sweet cloud of deliciousness.
My goal is to develop a vanilla version of Chocolate Cream Cupcakes soon. Maybe even a strawberry version. Do I have to wait for someone’s birthday? Nope. Every day is a good day for cake!Print
Chocolate Cream Cupcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: USA
1 ¼ cups all-purpose flour (160g)
1/3 cup unsweetened cocoa (33g)
¾ cup sugar (150g)
1 tsp. baking soda (6g)
½ tsp. salt (2g)
1 stick butter (115g) room temperature
½ cup sour cream (120ml)
½ cup milk (120ml)
1 tsp. vanilla extract (4ml)
1 large egg white, room temperature
¾ cup granulated sugar (150g)
2 tbsp. + 2 tsp. water (40ml)
2 tsp. light corn syrup (10ml)
Pinch of salt
1 tsp. vanilla extract (5ml)
For the cake:
In a bowl combine the flour, cocoa, sugar, baking soda and salt. Set aside.
In the bowl of an electric mixer, combine the butter, sour cream, milk, egg and vanilla extract. Add the dry flour mixture a spoonful at a time into the wet ingredients. Stop the mixer between additions to scrape down the sides of the bowl to ensure all the ingredients are incorporated.
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners and fill each generously but evenly with the batter. Bake for 20-25 minutes until a toothpick comes out clean from the center. Remove from the oven and allow to cool completely before frosting with Four Minute Frosting.
Fill the bottom part of the double boiler with water and bring to a boil. Make sure the water level is just below the bottom of the top pan.
Combine the egg white, sugar, water, corn syrup and salt in the top pan of the double boiler. Using an electric hand mixer, beat the ingredients until just combined, about 20 seconds. Place the pan over the boiling water and beat with the electric mixer for 4 full minutes. The mixture should form stiff peaks. Remove the pan from the boiling water, add the vanilla, and continue to beat for 2 more minutes.
Allow to cool briefly before frosting the cupcakes.