Lemon Chocolate Cupcakes

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!

11 thoughts on “Lemon Chocolate Cupcakes

  1. Dawn C.

    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! :)

  2. Jamieanne Post author

    Thanks, yes, the lemon chocolate combination is surprisingly very good. You know, sort of like orange and chocolate, only not! :)

  3. Dawn C.

    Is there a secret to that beautiful puff of frosting on there? Was it piped or spooned? It’s gorgeous!

  4. Sarah @ SwizzleBerry

    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 :)

    1. Jamieanne Post author

      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/


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