Another little cupcake recipe! This time I offer you Chocolate cupcakes with vanilla icing cream cheese...
Yes that's how it is, there are times when I focus more on one type of recipe. In any case, this is for a good cause, I will be preparing for my birthday Sweet Table in a few days… And the choice is not easy! Besides, if you have any ideas to submit to me, I'll take it!
After the vanilla cupcakes & fondant chocolate icing, I went for the exact opposite: a soft chocolate base accompanied by a creamy vanilla Philadelphia icing (with a touch of butter).
I found the whole to be harmonious, and the good consistency of the icing allowed me to make pretty rose-shaped “swirls”. To do the same, you will need a pastry bag and a fluted tip: a few tries later, you will have this "flower" effect on the top of your cupcakes.
It's not that hard to do, so get started!
If you want to vary the flavors, why not also try my recipe for milk chocolate cupcakes, or my recipe for lemon-blueberry cupcakes ?
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cupcakes!
Chocolate cupcakes with vanilla icing cream cheese
Ingredients:
Chocolate cake base
- 80 g dark chocolate pastry
- 40 g all-purpose flour
- 1/2 cc baking powder
- 1 pinch of salt
- 40 g softened butter
- 55 g granulated sugar
- 1 oeuf
- 50 ml heavy whipping cream 30%
Vanilla cream cheese icing
- 25 g unsalted butter at room temperature
- 110 g Philadelphia plain fresh cheese
- 1/2 cc natural vanilla extract
- 50 g icing sugar
Instructions:
- Preheat the oven to 180 ° C.
- Melt the dark chocolate in a double boiler. Reserve.
- Mix the flour, baking powder and a pinch of salt in a bowl.
- Separately, whip the butter at room temperature with the sugar until a creamy mixture is obtained. Add the melted chocolate, then the whole egg.
- Incorporate the liquid cream to gain smoothness.
- Add the dry mixture (flour / baking powder / dry) in 2 batches to the chocolate mixture.
- Line the paper boxes 3/4 of their height with this dough and bake for 25 minutes (depending on your oven).
- Leave to cool on a wire rack and prepare the icing during this time.
- For the frosting: whip the butter at room temperature until a creamy texture is obtained. Add the Philadelphia, and continue to mix.
- Add the liquid vanilla extract, and the icing sugar.
- Whisk everything until the final texture is obtained: creamy, without lumps.
- Fill a pastry bag with this mixture (with or without a fluted tip) and garnish the cooled cupcakes.
Allyzy
Olala they look too good !!
thumbs up
too good !!!!!!!!!!!!!!!!!!!
Amélie
Mmh a real killing !!!!
KiKi
You went to my blog the last time, seeing your name, I immediately clicked on the link.
And there, revelation, I found myself at home ^^
I like all your creations very much, it's the kind of cooking I like to do, so bravo =)
orelyb
Thanks Kiki!
Your blog is a great source of creative pastry ideas for me, I love your big cupcakes!
LadyMilonguera
Superb these cupcakes!
Gluttony, My Love
Olala, how beautiful they are! I love cupcakes. I started doing it too. On the other hand, I cannot make such pretty patterns for the icing. I found a trick to get around it and make a nice montage, based on little pyramid scoops of icing, but I don't have to have the right pastry bag tips to make swirls like yours. And that annoys me :) Which mouthpiece do you use?
I will test this recipe anyway, they look huge.
orelyb
Thank you for your com'! To make swirls like this, I use the 1M piping tip from Wilton, it has the advantage of being used without an adapter in any piping bag. It is really the socket that I prefer because the design is quite greedy as in the "real" cupcakeries ;-)
Ûmm Zakou comforter
They are superb your cupcakes, in addition with the cream cheese it is to die for!
Pauline
I love your boxes or do you buy them?
Lilie bakery
Hello Pauline, these boxes come from the Halwatishop online store: http://halwatishop.com/epages/box2131.sf/fr_FR/?ObjectPath=/Shops/box2131/Products/415-400
@ soon!
Pauline
Thank you so much!
loukia
question course he fo take koi?
loukia
this while they are very delicious !!
Claire
Wah! Well done ! I'll try them out later! I'll get some caisettes: D
deborah
Hello, how do you do it, what is your technique when you put your icing in the nozzle so that its shape like a rose, I tried it must have a meaning, but for me it does not look like anything at all
Lilie bakery
Hello Deborah, to make a rose, you have to start from the center and go outwards. The rose forms itself! Hope this helps you, see you soon.
Agnès
Hello and thank you for this recipe!
I just tested it and I'm a little disappointed, I missed some icing :( suddenly on my 6 cupcakes, only 3 are iced and 1 has a little icing ... However, I followed the doses well and I didn't make huge cupcakes.
Khadija
Super disappointed the topping is not at all firm even with a good socket it does not go at all!
Lilie bakery
Hello Khadija, I did not have this problem while making the recipe, but to remedy your problem I advise you to increase the amount of Philadelphia compared to the icing sugar, the mixture will be firmer. @ soon
Aurore
Thanks for the recipe.
We loved the basic recipe for chocolate cupcakes.
On the other hand, we didn't like the icing, I replaced it with a mascarpone whipped cream… Delicious!
Lilie bakery
Hello Aurore, thank you for your message, indeed, for the icing you have to like the cream cheese and its particular taste. The mascarpone whipped cream is a very good alternative! @ soon
Jenny (Girly & Delicious)
Hello, I have a question, can we replace the Philadelphia with mascarpone?
Very nice cupcakes. I love.
Lilie bakery
Hello Jenny, yes we can replace the Philadelphia with mascarpone, without any problem. @ soon
Jenny (Girly & Delicious)
Thank you, But the try was not conclusive, no matter how hard we whip, it is still grainy… To try again next time, I went on another icing.
sabrina
Hello !! I followed your recipe to the letter and yet my base was really blah not as well maintained as yours can be a difference of box or nothing to see ??? thank you
Lilie bakery
Hello, you have to use rigid boxes like mine in the photo or even simple boxes by putting them in a muffin tin, otherwise it doesn't actually hold together at all, they are too thin ...
Géraldine
Done last night. Absolutely delicious! I was even offered to sell them !!!!!! Something that I will not do of course because I am not at the origin of the recipe! In any case, well done and thank you!
Lilie bakery
Hello Geraldine, glad you liked my recipe! @ soon
Camille
I just stumbled across your blog! I really like! Pretty photos and cool recipe, I'm going to try your chocolate cupcake recipe this week by pairing it with a salted caramel frosting. I'll tell you some news;)
See you soon !
Charlotte
Superb recipe that I have just made with no pastry skills.
For the cake, although very tender, I did not have the fondant it seems to have on the photo. I think it should have been put less in the oven, replace 1/3 of flour with maizena or I don't know ..?
The icing, very good! I added a little bit of St Morray to gain firmness.
Thank you!
Lilie bakery
Hello Charlotte, for more fondant, it would take less cooking actually @ soon!
Live products
Hello Aurélie,
Here is my question: for my son's birthday party in July, what icing do you recommend? It must be white and resist heat… My son loves whipped cream, I tested it on a cold muffin, however it tends to melt over the minutes…. What do you advise ?
Thank you in advance,
Lilie bakery
Hello, the problem is that the whipped cream does not hold well outside the fridge. If the cake needs to be transported, I advise against it. Otherwise, you can opt for this layer cake (you change the colors): https://liliebakery.fr/layer-cake-alice-au-pays-des-merveilles/
It is covered with a light cream that does not melt (be careful not to leave the cake too long at room heat anyway).
Angelic
Hello,
Should I use a heavy or liquid crème fraîche for the cupcake?
Lilie bakery
Hello, thick for the smoothness :)
Agnès
Good evening, is it possible to prepare the icing the day before?
Lilie bakery
Hello, yes if kept cool afterwards.
Lubism
Test and I don't like it suddenly, it's not the fondant of the photo or the chocolatey taste, I'm disappointed, I followed the recipe to the letter and to the nearest gram
Cupgreedy 13
Hello,
I tried and stick to the doses.
They went up well but after 10 minutes of cooking, they all collapsed, like a well in the middle
What can it come from?
Merci :)
Lilie bakery
It comes from the oven! Cooking time to increase ...
Salma
Hello,
Thank you for that great recipe !
I want to make cupcakes for my wedding. The cake will be basic and for the icing, I plan to do it with cream cheese.
The question is: what do you recommend in terms of organization so as not to find myself doing this the day before? I wish I could do them in advance but being sure not to make anyone sick! Do you have any tips for freezing? If I don't want to freeze, how long can I keep them cool?
Thank you so much!
Punished
Bonsoir
I made the chocolate cup cake to the letter perfect only problem when unmolding the cup cake it is decomposed it stuck to a silicone dish, could you give me some advice?
Carlota
Hello,
They are so enticing that I would like to make them for my daughter's 1 year old!
On the other hand, I would like to make mini cupcakes, what cooking time do you recommend?
Thank you for your feedback and your wonderful blog ;-)
Barth michelle
I'm totally new to cupcake. Could you give me the dimensions of the boxes you are using. Thank you in advance.