Jupiter Cupcakes
Serves: 12 cupcakes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2008/11/jupiter-cupcakes/