It’s almost a normality during Valentines that many people end up making sweets or buying fancy chocolates for their significant other. It was the perfect excuse to make something “unhealthy” for my partner.
I am not a cupcake fanatic like most…the cupcake craze seems like it has died down since 2013 but it feels like a staple to bake cupcakes. This is my first time making my own buttercream and I have yet to make the perfect one. The Cupcake Project has an amazing chocolate cupcake recipe that I used and the buttercream was my own little creation.
Chocolate Cupcake Surprise with Lemon Buttercream
(adapted from The Cupcake Project)
Lemon Cake Batter (heart surprise)
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup sugar
- 2 eggs, room temperature
- 2 teaspoon of lemon oil (or 2 tablespoon of lemon juice&zest)
- 1/2 cup of sour cream
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, room temperature
- 1 1/2 cup sugar
- 3 ounces of dark chocolate (doesn’t have to be bakers chocolate)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup + 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- 1/3 cup full-fat sour cream
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dutch or natural cocoa powder
- 1/2 cup room temperature water, measured in a liquid measuring cup
Lemon Buttercream Frosting
- 2 cups icing sugar
- 1/2 cup of unsalted butter, room temperature
- 2 teaspoons lemon oil (or 1 teaspoon lemon zest & 1/4 cup lemon juice)
- 2 tablespoons coffee cream (18% milk fat)
Beginning with the Lemon Cake (since you need to let it cool and cut)
- Preheat oven for 350F
- Cream butter and sugar together until it has a light grainy texture
- Beat in the eggs one by one along with the lemon oil (or zest/juice) and the sour cream
- In a separate bowl, sift the dry ingredients together
- Fold in increments, the dry ingredients into the wet mixture until combined
- Cover a square or rectangle pan with parchment paper and pour mixture onto pan
- Bake lemon cake for 15-20 mins or until edges are golden brown
While the Lemon Cake is baking…start the Chocolate Cupcake mixture!
- Melt the chocolate in the microwave or with a bain-marie and allow it to cool.
- Much like the lemon cake, start by creaming the butter and sugar together until it has a light grainy texture
- When the chocolate is cool, mix it into the butter/sugar mixture.
- Beat in the eggs one at a time and mix until combined
- Add in vanilla and sour cream and mix until just incorporated
- Sift all the dry ingredients together and fold it into the wet ingredients
- After it’s all combined, stir in the room temperature water until well combined.
- [Lemon cake] Once the lemon cake has cooled, use a heart cookie cutter (the smaller the better) and cut as many hearts as you can to set aside.
- In a prepared muffin pan, spoon in two tablespoons worth of chocolate batter and place the heart cutouts into the middle of the tin and cover it with chocolate batter. **fill to 3/4 full**
- Put cupcakes into the oven and bake for 18 minutes or until the tops are bouncy
- Take them out of the oven and allow them to cool before frosting.
- Cream room temperature butter and icing sugar together until combined
- Add in lemon juice or oil and mix
- Mix in milk and make sure the buttercream isn’t too runny **it’s best if you have a mixer but I don’t so use those arm muscles because it can get pretty difficult to mix together**
- Once it is at a consistency of your liking, scoop it into a piping bag with your desired tip and pipe on cool cupcakes.