I basically followed the recipe to the letter, only I didn’t have any cream cheese. So as a topping I used a mixture of milk, quark cheese, powdered sugar, vanilla extract, and some of my boyfriend’s whey powder and casein powder. This turned out alright, but the real cream cheese would be a lot better. As an alternative I tried them with whipped cream. I love cake with whipped cream!
Here is the recipe with the cream cheese topping. My cupcakes turned out to be not that sweet, so you might want to add a bit of extra sugar.
Ingredients for the cupcakes
2 tbsp of cocoa powder
½ tsp of baking powder
½ tsp of baking soda
¼ tsp of salt
¼ cup (60g) of unsalted butter (room temperature)
¾ cup of granulated sugar
¾ cup of buttermilk
1 egg
1 tsp of vanilla extract
red food coloring
Ingredients for the frosting
2 cups of powdered sugar
4 oz (60g) of cream cheese, softened at room temperature
2 tbsp of unsalted butter, softened at room temperature
1 tbsp of milk
1 tsp of vanilla extract
Directions
Start with preheating you over to at 350F/175C.
Take a bowl and mix together the sugar and butter. When this is done, add the egg and vanilla until everything is incorporated. Now you can add the flour, cocoa, baking powder, baking soda, salt and buttermilk. Mix everything together again.
Now the fun part starts. Add a little bit of the red food coloring and keep adding until the mixture is nice and red. When you’re happy with the color you can scoop the mixture into a muffin pan lined with cupcake liners. Bake the cupcakes for 18-22 minutes.
While your cupcakes are in the oven you can make the frosting. Just toss everything into a bowl and mix it together. When your cupcakes are completely cooled you can frost them.
