All American BBQ Cupcakes: Smoky Chocolate Cupcakes with Sweet Corn Cream Cheese Frosting
The recipe All American BBQ Cupcakes: Smoky Chocolate Cupcakes with Sweet Corn Cream Cheese Frosting is ready in about 45 minutes and is definitely a spectacular lacto ovo vegetarian option for lovers of American food. This recipe serves 16 and costs 51 cents per serving. One serving contains 291 calories, 4g of protein, and 9g of fat. Plenty of people really liked this hor d'oeuvre. 140 people found this recipe to be scrumptious and satisfying. A mixture of vanilla, unsweetened cocoa powder, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Cup Cake Project. Overall, this recipe earns a not so excellent spoonacular score of 19%. If you like this recipe, take a look at these similar recipes: Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting, Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting, and Chocolate Hazelnut Cupcakes with Sweet Cream Frosting.
Servings: 16
Ingredients:
1/2 t baking powder
1/4 t baking soda
1/4 C (1/2 stick) butter, room temperature
1 15 oz can corn (If you are already working the grill and have some fresh corn, that would work. I used white corn so you don't see weird yellow pieces of corn jutting out of the frosting.)
8 oz cream cheese, room temperature
2 large eggs, room temperature
3/4 C flour
2 t hickory flavored liquid smoke
1/2 C milk
3 C sifted powdered sugar
1/4 t salt
1 1/4 C sugar
1/2 C unsweetened cocoa powder (I used Askinosie cocoa powder. See my post on Askinosie cocoa powder for more info.)
1 t vanilla
Equipment:
whisk
bowl
muffin liners
toothpicks
Cooking instruction summary:
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small-sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Add liquid smoke. Scoop batter into cupcake cups about 1/2 full. These cupcake will not dome. If you fill them too high, they will just collapse. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean.Cream the butter and cream cheese. Drain any liquid out of the corn and food process it until it becomes a big corn mush (that's a technical term). Add the corn to the butter and cream cheese and mix well. Mix in the powdered sugar. You can add more or less sugar to get the taste and consistency you like.
Step by step:
1. Beat butter until softened.
2. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small-sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine.
4. Add about a third of the dry ingredients to the butter/sugar and beat to combine.
5. Add about half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Add liquid smoke. Scoop batter into cupcake cups about 1/2 full. These cupcake will not dome. If you fill them too high, they will just collapse.
7. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean.Cream the butter and cream cheese.
8. Drain any liquid out of the corn and food process it until it becomes a big corn mush (that's a technical term).
9. Add the corn to the butter and cream cheese and mix well.
10. Mix in the powdered sugar. You can add more or less sugar to get the taste and consistency you like.
Nutrition Information:
covered percent of daily need
