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Chocolate miso cupcakes with white frosting topped with silver sprinkles, on a wooden board.

Chocolate Miso Cupcakes

  • Author: Asian Caucasian
  • Prep Time: 30
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: Japanese Fusion

Description

Blissfully luscious, these Chocolate Miso Cupcakes are moist and delicious, heightened by the layer of flavor from the miso paste. Every bite is something special!


Ingredients

Units Scale

For the Cupcakes:

  • 1/2 cup white sugar
  • 1/4 cup virgin coconut oil
  • 1 1/2 tablespoons white miso paste
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup boiling water

For the Frosting:

  • 6 tablespoons unsalted butter, room temperature
  • 2 cups confectioners sugar (sifted)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons milk

Instructions

To make the cupcakes:

  1. Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners. 
  2. In a mixer using the paddle attachment, cream the sugar, coconut oil, and miso paste together until smooth and creamy. Add in the egg and vanilla extract and mix until full incorporated.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Slowly add to the wet mixture in batches and blend until smooth.
  4. With the mixer on, add the buttermilk and boiling water to the batter until fully incorporated (scraping down the sides of the bowl).
  5. Fill the cupcake liners with the batter about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
  6. Remove from the oven and let cool completely before frosting the cupcakes.

To make the frosting:

  1. In a mixer using the paddle attachment, beat the softened butter at medium speed until smooth and creamy.
  2. Slowly add in the confectioners sugar in batches until fully incorporated, scraping down the sides.
  3. Add in the vanilla extract and salt and beat at low speed until combined. Raise speed to medium and beat until smooth and creamy.
  4. With the mixer on, add in the milk and mix another 2 minutes until desired consistency.
  5. Frost the miso cupcakes with a piping bag or a frosting knife. Top with your choice of sprinkles!

Notes

  • You can always use a hand mixer if you don’t have a stand mixer, like my KitchenAid.
  • Make sure to allow the cupcakes to cool completely before frosting them, or the frosting will melt!
  • I used this cupcake batter dispenser to fill the cupcake liners. Makes it SO easy!
  • These cupcakes keep well in an airtight container for a few days, or can be wrapped in plastic wrap and frozen for a few months.
  • Make ahead: The frosting can be refrigerated in an airtight container for up to two days. Return to room temperature before using.

Nutrition

  • Serving Size:
  • Calories: 276
  • Sugar: 28.7 g
  • Sodium: 196.3 mg
  • Fat: 11.7 g
  • Carbohydrates: 41.9 g
  • Protein: 3.2 g
  • Cholesterol: 31.9 mg

Keywords: miso cupcakes, buttercream frosting, chocolate cupcakes, miso cake