My food blog would not be complete without cupcakes. I had a small cupcake business when I lived in Sweden. The Swedes do love their afternoon “fika,” cake breaks! Here’s one that was most popular among the Swedes, but I’m sure you will also find it über-sinful! It’s layers of chocolate, so what could possibly be wrong with that? It’s the right amount of sweet after dinner, or maybe this is dinner?
Yield:
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PinIngredients
Make the cupcakes
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ¾ cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
Make the frosting
- 12 ounces cream cheese softened
- 1 ½ sticks unsalted butter, softened at room temperature
- 4 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- Pinch salt
- 1 lb. 2 oz. bittersweet chocolate, melted and slightly cooled
- 1 ½ cups sour cream
- Chunks of dark chocolate
Instructions
For the cupcakes
- Preheat oven to 350 degrees. Line cupcake tray with paper liners.
- Whisk flour, baking soda and salt in a bowl. Set aside. Heat milk over medium high heat but don’t boil. Pour milk over unsweetened cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in sugar, canola oil, egg and vanilla until smooth. Slowly whisk in the dry ingredients until just combined. Fill each liner with batter ¾ way full. Bake 20 to 25 minutes until toothpick comes out clean. Let cool five minutes and transfer to baking rack to cool completely.
For the frosting
- Beat cream cheese and butter with a mixer on medium speed until fluffy and fully combined, about 3 minutes. In a medium bowl, sift together sugar, cocoa powder, and salt. Gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in sour cream until well combined. Sprinkle with chunks of dark chocolate. (Beat well if refrigerating frosting before using.)
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