Dark Chocolate Cupcakes with Cream Cheese Icing
Recipe type: Cakes
Serves: 12 cupcakes
For the cupcakes:
  • 1 cup gluten-free flour blend (or you can use all-purpose)
  • 35g (1.2 oz) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coffee powder (or espresso powder)
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup milk, room temperature
  • 1/4 cup flavourless vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
For the Chocolate Cream Cheese Icing: (Makes 1-1/2 cups icing)
  • 112g (4 oz) cream cheese, room temp
  • 8 Tbsp (115g) (1/2 cup) unsalted butter, room temp
  • 1-1/2 cups icing sugar (confectioner's sugar)
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 1 tsp vanilla
For the Chocolate Cupcakes:
  1. Preheat oven to 180ºC (350ºF). Prepare a 12 hole muffin pan by lining with paper cupcake cases.
  2. Sift flour, cocoa, baking powder, baking soda, and espresso powder into a large bowl or the bowl of a stand mixer. Add the salt and sugar and whisk to combine (or use the paddle attachment of your electric mixer).
  3. In a separate bowl combine milk, vegetable oil, eggs, and vanilla and whisk until combined. Add to flour mixture and whisk (or beat in the electric mixer on medium speed) until well combined. Carefully add the boiling water and stir (or beat on a low speed) until combined. Once combined, whisk vigorously (or beat on high speed) to add air to the batter for about 1 minute.
  4. Distribute the cake batter evenly between the cupcake cases. Bake for 15-20 minutes or until a toothpick or cake tester inserted in the centre comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely on a wire rack before icing.
For the Chocolate Cream Cheese Icing:
  1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together the cream cheese with the butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
  2. Sift in the icing sugar with the cocoa powder to ensure there are no lumps then add salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
  3. Add vanilla and beat on medium/high until smooth (about 1 min). If you intend to pipe the icing, do it after making rather than refrigerating as it will set too firmly. If making ahead, take the icing out of the fridge well ahead of time to bring to room temperature.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/08/18/dark-chocolate-cupcakes-with-cream-cheese-icing/