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Chocoholic Cupcakes


Cupcakes...the most desired dessert in America that had reached its peak in 2012. I'm not a sweet guy ( see what I did there) but I can always eat a tray of these if left unguarded! That sweet, fluffy, pillowy texture that melts in your mouth as soon as you take your first bite. The frosting adds that extra umami boost of flavor with its sweet and creamy texture. Feel free to improvise and add more chocolate to the cake or change the frosting into a chocolate explosion of flavor but don't be surprised if you start licking the bowl before the cakes even have a chance to make it in the oven :) Smaczego!

the goods:

1 and 1/3 cup of all purpose flour

1/4 tsp baking soda

2 teaspoons baking powder

2 cups coconut sugar

3/4 cup unsweetened cocoa powder

3 tbl butter

1 cup almond milk

2 eggs

dash of cayenne pepper

dash of salt

frosting:

2 cups of confectioners sugar

6 ounces of cream cheese

3/4 cup of butter

the low down:

Preheat oven to 350 degrees. Line a muffin pan with paper or silicone liners. Sift together the flour, baking powder, baking soda, salt, sugar and unsweetned cocoa. Add the eggs one at a time, beating well with each addition until fully incorporated. Add the flour mixture with the milk and beat well. In a saucepan melt the butter and add to the wet ingredients. Stir everyting to incorporate without any lumps. Fill the cups 3/4 full. Bake for 15 to 18 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let them cool before you add the frosting.

For the frosting soften the butter at room temparture or melt in a sauce pan for 10 seconds. Transfer the butter to a mixing bowl along with the cream cheese and beat with a electric mixer until light and fluffy and holding a slight peak. Add the confectioners sugar and mix until full incorporated. Store in a refrigerator until ready to use. Now EAT!!!


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Phillipe Phil Sobon

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