Creamy, Chocolaty and Melty Chocolate Cupcake with Lemon Buttercream Frosting is an excellent summer and spring dessert that includes the freshness of lemons and the beauty of dark chocolate.
Preheat the oven to 420F and line a muffin tin with cupcake liners
First beat butter and sugar until light and fluffy. Into this add yogurt and vinegar and mix well.
In this add Flour in parts and mix well. Add the baking agents and some cocoa powder and lightly fold it into the batter. You can add some milk to make the batter smooth and creamy.
Pour the batter evenly into a muffin tin lined with cupcake liner. Bake at 420F for 5-minutes. Then, reduce the temperature by 100 degrees and bake for another 5-minutes. Let them come to room temperature before you begin frosting.
Lemon Buttercream Frosting
Beat butter for at least 5-minutes until its light, creamy and fluffy. Add granulated sugar in parts and keep beating. Add food color and lemon zest and mix for another 2-3 minutes.
Pour the thick frosting in a piping bag. You can create any design you want. Choose a nozzle of your choice and finish the cupcake frosting.
Video
Notes
I have used 1/2TSP Vinegar and 2 tablespoon Yogurt as a replacement for Egg. If you want to use egg then use just 1 whole egg. And skip Yogurt and vinegar.
Do not use too much lemon zest for your lemon buttercream frosting.
If you are not able to do buttercream then you can do a lemon cream cheese frosting. Cream and lemon are a match made in heaven.
Nutrition
Nutrition Facts
Chocolate Cupcake with Lemon Buttercream Frosting
Amount Per Serving
Calories 158Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 5mg2%
Sodium 168mg7%
Potassium 108mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin A 73IU1%
Vitamin C 0.2mg0%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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