New York Cheesecake Cupcakes
Tips for Making Perfect Cupcakes
- Avoid under-baking the cupcakes: If these cupcakes are under-baked, they will fall as they are cooling. To avoid this, ensure the cupcakes bounce back when pressed on top before removing them from the oven.
- Mix the frosting well: If the butter/cream cheese and icing sugar is not beaten until light and fluffy, the frosting will be more yellow in colour and dense.
- Enjoy them fresh: These cupcakes taste best the day they are made. Otherwise they should be stored in the freezer to prevent staling.
A: Your cupcakes may be dense if there was a lot of gluten development while making the batter. To prevent this, do not over-mix the batter after the flour is added.
Q: Why do my cupcakes taste bitter?
A: Making the coffee used for the cupcakes too strong can make them taste bitter. I use 2 tablespoons of ground coffee for every 1 cup of water.
Q: Why is my frosting dark?
A: Your frosting may be dark if the butter/cream cheese and icing sugar was not beaten sufficiently. It may also be dark if your vanilla extract has a dark pigment. You can use a clear vanilla extract to keep your frosting white, however most brands available are artificially made.
New York Cheesecake Cupcakes
Recipe By: Blue Ribbon Eats, chocolate cake adapted from this recipe from Genius Kitchen
Servings: 12
Prep Time: 60 minutes
Baking Time: 25 minutes
INGREDIENTS
Chocolate Cake:
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup (84g) cocoa powder (Rodelle Organics brand)
2 cups white sugar
2 large eggs
1 cup grapeseed oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup hot coffee
Frosting:
1/2 lb cream cheese, at room temperature
1/4 lb unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon sea salt
3 cups icing sugar
Chocolate shavings
INSTRUCTIONS
Chocolate Cake:
- Line a 12 cupcake pan with cupcake liners.
- In a large bowl add the flour, baking powder, baking soda and cocoa powder. Mix until blended.
- In a large bowl add the sugar, eggs and salt. Stir quickly using a whisk until the mixture is paler in colour. Add the grapeseed oil and mix until blended. Add the buttermilk and vanilla extract and mix until blended. Add the flour mixture and mix just until blended. Add the hot coffee and mix just until blended.
- Pour cake batter into each cupcake liner to reach the top.
- Bake at 325°F until the cupcakes are set. Place the cupcake pan on a cooling rack and let the cupcakes cool to room temperature. Once the cupcakes are cool, gentle remove them from the cake pans.
Frosting:
- In the bowl of a mixer combine the butter, icing sugar and sea salt. Mix on low speed using a paddle attachment until blended. Then mix on medium speed until light and fluffy.
- Add the vanilla extract and mix until blended. Add the cream cheese gradually and mix until blended and smooth.
- Fit a piping bag with a 12mm circular tip and fill the piping bag with the frosting. Pipe a swirl of frosting on top of each cupcake and sprinkle some chocolate shavings on top.
- Refrigerate the cupcakes for several hours or until the frosting is firm.
Yields 12 cupcakes
60 minPrep Time
25 minCook Time
1 hr, 25 Total Time
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Ingredients
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup (84g) cocoa powder (Rodelle Organics brand)
2 cups white sugar
2 large eggs
1 cup grapeseed oil
1 cup buttermilk
1 teaspoon vanilla extract
1 cup hot coffee
1/2 lb cream cheese, at room temperature
1/4 lb unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon sea salt
3 cups icing sugar
Chocolate shavings
Instructions
- Line a 12 cupcake pan with cupcake liners.
- In a large bowl add the flour, baking powder, baking soda and cocoa powder. Mix until blended.
- In a large bowl add the sugar, eggs and salt. Stir quickly using a whisk until the mixture is paler in colour. Add the grapeseed oil and mix until blended. Add the buttermilk and vanilla extract and mix until blended. Add the flour mixture and mix just until blended. Add the hot coffee and mix just until blended.
- Pour cake batter into each cupcake liner to reach the top.
- Bake at 325°F until the cupcakes are set. Place the cupcake pan on a cooling rack and let the cupcakes cool to room temperature. Once the cupcakes are cool, gentle remove them from the cake pans.
- In the bowl of a mixer combine the butter, icing sugar and sea salt. Mix on low speed using a paddle attachment until blended. Then mix on medium speed until light and fluffy.
- Add the vanilla extract and mix until blended. Add the cream cheese gradually and mix until blended and smooth.
- Fit a piping bag with a 12mm circular tip and fill the piping bag with the frosting. Pipe a swirl of frosting on top of each cupcake and sprinkle some chocolate shavings on top.
- Refrigerate the cupcakes for several hours or until the frosting is firm.
