I was this close to entering July’s Iron Cupcake: Earth herb challenge, but couldn’t find the herbs I wanted – I wanted them fresh. But I decided to go ahead and try the cupcake I wanted to make, but without the herbs, just for fun. It ended up being one of my favorite cupcakes that I’ve made thus far.
And it certainly is pretty! It’s a devil’s food cupcake, frosted with lemon cream cheese frosting and decorated with a homemade candied lemon peel.
The cupcake recipe I chose is from Martha Stewart. It’s the second time I’ve used this particular recipe and I decided that I really like it enough to be my current favorite chocolate cupcake recipe. It uses sour cream in the batter, which gives the batter a beautiful-looking creamy texture. The cake itself bakes up soft and moist, but still firm.
I’ve never eaten lemon cream cheese frosting, and I am admittedly not a fan at all of cream cheese. But if it’s sweetened enough I think it tastes really nice as a frosting. I found the recipe at allrecipes.com. I ended up not having to use all of the confectioners’ sugar; I believe I only used 4 cups, rather than the full 5 cups. It is really creamy and lemony; if I ever need a lemon frosting recipe again, I’ll definitely be choosing this one.
What really put the lemon in the cake, though, was the homemade candied lemon peel. I found the recipe for this from Whole Foods Market. These turned out extremely lemony and tasted great on the cupcakes.
The main inspiration for these lemon chocolate cupcakes came from a memory of eating a Lindt lemon chocolate bar. It’s pretty crazy because I cannot find that Lindt lemon chocolate bar anymore, but I’m pretty sure that they did exist and that I did eat one!
Lemon and chocolate…a combination I would have never thought of, but now really want to try!
Excellent picture! And the cupcake doesn’t sound half bad either.
Yeah, I would never have thought of the lemon/chocolate combo either, but am now intrigued! I also just have to say, I love your blog and your pictures are gorgeous. I always look forward to what you’ve got cooking!
Thanks, yes, the lemon chocolate combination is surprisingly very good. You know, sort of like orange and chocolate, only not!
ooooh.2 of my favourite things! sounds yummmmmmy! your cupcakes is very pretty:)
This looks amazing.
Wow, your chocolate cupcakes are so dark lovely!
Is there a secret to that beautiful puff of frosting on there? Was it piped or spooned? It’s gorgeous!
Dawn, thank you! It was piped on using this exact tip:
http://www.bakeitpretty.com/item_309/Round-Giant-Pastry-Tip.htm
Hi there, I noticed you’re in Australia (like me) and wondered where you were able to find Dutch Process Cocoa. I’ve been hunting for it for a couple of weeks now and have still come up with nothing. I have no idea if I’m looking in the wrong places or if it just doesn’t exist here. I really want to make some really dark chocolate cupcakes.
These chocolate lemon cupcakes are definitely on my to-try list!
Thanks for any thoughts you have
Hello! So far the only Dutch-processed cocoa I’ve used is Green & Black’s, which is available at more gourmet-like food shops (if you’re near Sydney, try Thomas Dux).
Also, my local shop has started carrying Droste cocoa powder, which I haven’t bought yet, but will next time I’m there. You can buy it online here: http://www.dutchfood.com.au/front.asp?pid=4&ProductID=C003.
Another alternative is to buy Hershey’s Dutch-processed cocoa powder from here: http://www.usafoods.com.au/p4235/drinks-mixes/hersheys-special-dark-cocoa-powder/