Moist Chocolate Cupcake with Cream Cheese Frosting and Dulce de Leche
You will be fascinated by the delicious consistency of this moist chocolate cupcake with cream cheese frosting.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
- 1 kilo flour, unprepared
- 1 kilo sugar
- 8 eggs
- 1 tablespoon white vinegar
- 1 liter cow's milk, fresh
- 450 milliliters vegetable oil
- 25 grams baking soda
- 25 grams baking powder
- 180 grams cocoa
- 1 teaspoon instant coffee
- 500 grams icing sugar, (for the frosting)
- 230 grams cream cheese, (for the frosting)
- 50 grams butter, (for the frosting)
- lemon drop, (for the frosting)
- chantilly cream, (for the frosting)
- pisco, (for the frosting)
Preparation
40h
0 mins
Low
- Preheat the oven to medium temperature. Add the tablespoon of vinegar to the milk and let it curdle.
- In a bowl, beat the eggs, the curdled milk, sugar, and oil.
- In another bowl, sift the dry ingredients (flour, cocoa, baking powder, baking soda, instant coffee) three times.
- In the bowl from step 2, add all the dry ingredients at once. Mix until everything is incorporated.
- Fill the cupcake liners halfway, bake them in a medium oven for 30 to 40 minutes depending on the type of oven.
- For the frosting: In a bowl, beat the cream cheese. Then add the butter, powdered sugar, lemon juice, and vanilla. Refrigerate for half an hour.
- In another bowl, whip the cream and add the dulce de leche to taste along with a shot of pisco and continue whipping.
- In the bowl from step 6, add the mixture from step 7.
- Take a piping bag and decorate the cupcakes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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