Chocolate cupcakes with cream cheese frosting

This weekend I went to a dinner party with a couple of girlfriends. Everyone was supposed to bring something to contribute to the dinner part of the party. All in all, everything was very delicious, there was quiche, insalata caprese, roasted veggies, dessert cheeses, crackers, fruit, bread and more. I made cupcakes, because really… What else? I made them in mini formates and I had all these ideas on how to make them Halloween-y and spooky and super creative but in the end time ran away from me and all my intricate plans went into the bin and I just made cute little cuppy cakes. They were good though, so all ended well. It was a good night with good friends, good food and good wine. Success!

This recipe is from the Hummingbird Bakery’s cookbook, basically it’s an entire book with all sorts of delicious cupcakes and more. Honestly, of all the recipes for cupcakes (the base at least, when it comes to frostings and fillings I like to get creative) I’ve used, they have the best ones. I’ve been to the actual shop in London as well, it’s great!

So this is a devil’s food cake base and a basic cream cheese frosting.

I doubled the batch and got about 40 mini cupcakes (I did not double the batch however and I had enough to frost about 30, which was fine for me but obviously if you need 40 frosted cupcakes you’ll have to get a little creative with the calculator).

Chocolate cupcake base: (makes for approx. 12 full sized cupcakes)

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 teaspoons baking powder

a pinch of salt

40g unsalted butter, at room temp.

120ml whole milk

1 egg

1/4 teaspoon vanilla extract (I used about 1 teaspoon vanilla sugar, which is icing sugar with vanilla bean in it)

Cream cheese frosting:

300g icing sugar

50g unsalted butter, at room temp.

125g cream cheese, cold

(I also added 1 teaspoon of vanilla sugar)

How to:

Preheat oven to 170 degrees C (325F).

In a freestanding mixer with the paddle attachment beat, flour, cocoa powder, baking powder, sugar, butter and salt on slow speed until a sand-like consistency is reached.

Whisk milk, egg and vanilla in a jug and incorporate half the wet ingredients into the flour mixture while beating at slow speed until everything is combined, turn the mixer up to high for a couple of seconds to get rid of any lumps. Add the remaining egg mixture and mix on slow until everything is combined, then continue beating for a minute or two until smooth. Do not overmix.

Divide the batter between paper cases in a muffin tin until 2/3 full. Bake for 20-25 minute (if you’re making mini cupcakes, bake for about 16 minutes) or until the sponge bounces back when touched. A skewer or toothpick inserted in the centre should come out clean but that doesn’t necessarily mean they’re done. I’ve learned this the hard way. The best way to make sure they’re done is to touch them and make sure no dents form, they should spring right back.

Leave to cool completely on a cooling rack.


Beat icing sugar, vanilla sugar and butter until combined and well mixed with the paddle attachment, then add the cold cream cheese and continue beating until everything completely combined. Turn the mixer up to high and beat until light fluffy, this will take about 5 minutes. Check on it regularly as cream cheese frostings tend to easily become runny.

Happy baking!


Strawberry cupcakes with cream cheese frosting

Sorry it took so long for me to upload this post, I’ve been having issues transferring my photos from my camera memory card to my computer.

So a few weekends ago I was home alone and got extremely bored so I decided to make cupcakes. We had some strawberries in the fridge as well as cream cheese, so I thought: Perfect combo!  I divided this recipe so that I got like three cupcakes out of the batch because, well, I wasn’t about to gulp down 12 of them on my own. That’s just not healthy. But I’m gonna post the whole recipe for you 🙂

Also, I’ve decided to stop writing both US and metric measurments, because well, the conversion gets a little iffy sometimes and if you want it converted, it’s pretty easy to just Google for a converter. Hope that’s OK. Feel free to comment if you feel otherwise.

Makes twelve regular sized cupcakes

Strawberry cupcakes

120 grams plain flour

140 grams caster sugar

1.5 teaspoons baking powder

40 grams softened, unsalted butter

pinch of salt

120 millilitres whole milk

0.5 teaspoons vanilla extract

1 organic egg (my preference)

12 large strawberries, chopped into small pieces

1 tablespoon corn flour (corn starch)

Cream Cheese Frosting

300 grams sifted icing sugar

50 grams softened, unsalted butter

125 grams cold cream cheese

zest of 1 lime

SMALL pinch of salt


Preheat your oven to 170 degrees Celsius (325F)

Beat the flour, sugar, baking powder, salt and butter into a mixer with the paddle attachment on low until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla and turn the mixer up to medium speed and mix until everything is well combined. Then add the egg and continue mixing untill everything is well incorporated.

Mix the chopped strawberries with the corn flour in a separate bowl until the berries are coated. This is to seal in some of the liquid the berries release whilst being cooked so that the cupcakes don’t become too mushy.

Divide the batter between the cupcake cases in your muffin tin and bake for 20-25 minutes. A skewer should come out relatively clean. Leave them to cool slightly in the tin (this is to ensure they don’t lose their shape) and them move them onto a cooling rack. Do not frost until they’re completely cooled or the frosting will become a melted mess.

While the cupcakes are cooling, you can make the frosting.

Start by beating the sugar and butter in a freestanding mixer with the paddle attachment on medium-slow speed until combined. Then add the cold cream cheese and lime zest, continue beating until it comes together and is well mixed. Then turn the speed up to medium-high and mix for at least 5 minutes. Do not overbeat, cream cheese frostings has a tendency to quickly become runny.

Frost your cooled cupcakes with the frosting and decorate with sliced strawberries or whatever else you prefer.

Happy baking!