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Jupiter Cupcakes

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Servings: 12 cupcakes
Author: Jamieanne


  • 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 + 1 ½ 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
  • 2 ½ cups sifted confectioners’ sugar
  • Chocolate buttercream:
  • ¼ cup unsalted butter
  • cup unsweetened cocoa powder
  • 1 ½ cups confectioners’ sugar
  • 2 tablespoons + 2 teaspoons milk
  • ½ teaspoon vanilla extract


  • 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.