These are Jupiter cupcakes for the solar system cupcake contest!
The cake is chocolate with a kick of cayenne pepper to represent the heat of Jupiter’s core, and the center of the cupcake is filled with a soft whipped cream to represent the many layers of clouds on Jupiter. The frosting is a cream cheese/chocolate buttercream swirl in colors similar to Jupiter’s. Hanging above the Jupiter cupcakes are the 4 Galilean moons of Europa, Ganymede, Io and Callisto, formed from homemade playdough.
Thank you Cupcakes Take The Cake for posting my Jupiter cupcakes on your blog!
Jupiter Cupcakes
Author: Jamieanne
Serves: 12 cupcakes
Ingredients
- Cupcakes:
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼-1/2 teaspoon cayenne pepper (use more or less to suit your taste)
- 1 large eggs
- ¼ cup + 2 tablespoons warm water
- ¼ cup + 2 tablespoons buttermilk
- 1 tablespoon + 1½ teaspoons vegetable oil
- ½ teaspoon vanilla extract
- Whipped cream filling:
- ½ cup heavy whipping cream
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- Cream cheese frosting:
- 8 ounces cream cheese, softened and cut into small pieces
- 3 tablespoons unsalted butter, softened and cut into small pieces
- ¾ teaspoon vanilla extract
- 2½ cups sifted confectioners’ sugar
- Chocolate buttercream:
- ¼ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- 1½ cups confectioners’ sugar
- 2 tablespoons + 2 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- For the cupcakes: Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, cayenne pepper and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- For the whipped cream filling: Chill stainless steel bowl and whisk attachment of an electric mixer in freezer for about 10-20 minutes. Combine all ingredients in steel bowl and use whisk attachment at high speed until stiff peaks form. Fill cupcakes when the cupcakes are completely cool.
- Cream cheese frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continously until smooth and creamy. Cover and refrigerate frosting for 2-3 hours, but no longer, to thicken before using.
- Chocolate buttercream: Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.
This is Rachel from Cupcakes Take the Cake – I couldn’t find your email address. Can you email me at cupcakestakethecake at gmail.com – I have a question. Thanks!
Congrats on the success of this post! What a great idea. They look so great. Keep up the good cupcakes!
-Jenn
It says there is cayenne pepper in them in the intro…..but it is not listed anywhere in the recipe….how much do you add?
Hi there, you are right, there is cayenne pepper in these cupcakes and I forgot to put it in the ingredients list. I’m sorry for the confusion. I have now fixed the recipe. Add about 1/4 to 1/2 teaspoon cayenne pepper (use more or less to suit your taste) to the dry mix in the cupcake batter.