Cold Weather Cupcakes

When I think of what pairs well with cold weather, I envision a roaring fireplace, a cup of cocoa, and something sinfully sweet. If you’re a cupcake person living in University City, like me, then you’re fairly out of luck finding a quality cupcake. Since the Artisserie Chocolate Café closed (this deserves a moment of silence), I’ve been growing desperate to satiate that sweet tooth. My solution to this heartbreaking dilemma? Make my own glorious cupcakes.

This recipe, adapted from the Brown Eyed Baker, is the king of cream cheese and chocolate cake decadence. I first happened upon it last year, and I have refused to accept any commercial cupcake since.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients For the Cupcakes:
4 tbsp unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tbsp cocoa powder
2 tbsp red food coloring
½ tsp vanilla extract
½ cup buttermilk (or 1/2 cup fat free milk mixed with 1.5 tsp white vinegar, let sit 5 min)
1 cup + 2 tablespoons all-purpose flour
½ tsp table salt
½ tsp baking soda
1½ tsp white vinegar

Ingredients for the Cream Cheese Frosting:
4 oz salted butter, at room temperature
4 oz cream cheese, at room temperature (I used reduced fat)
2½ cups confectioners sugar
1 tbsp vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed with a handheld mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a toothpick inserted into the center of the largest cupcake comes out clean.
7. Cool completely (at least 20 minutes) before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 3 minutes, scraping the bowl down as necessary. Reduce the speed to medium and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. Top with sprinkles.

These cupcakes are perfectly moist, and the frosting is a rich swirl of comfort on a cold day. Try them out!

-Raquel Macgregor