Chocolate Cupcakes with Mango Cream
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  • Scant 3/8 cup milk
  • Scant ½ tablespoon white distilled vinegar
  • 6 tablespoons unsweetened cocoa powder
  • ¾ cups all-purpose flour
  • ¾ cups sugar
  • ¾ teaspoons baking soda
  • ¼ teaspoon plus 1 dash baking powder
  • ¼ teaspoon plus 1 dash teaspoon salt
  • 1 large egg
  • 6 tablespoons warm water
  • 1½ tablespoons canola oil
  • ½ teaspoon pure vanilla extract


  1. Combine the milk and vinegar in a cup and let sit for 10 minutes.
  2. Preheat the oven to 350ºF
  3. Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand)
  4. Add the egg, water, milk, oil, and vanilla, and stir until just smooth
  5. Fill lined mini muffin tins 2/3 full
  6. Bake about 10-14 minutes, until a toothpick inserted in the center comes out without any batter and perhaps just a few crumbs
  7. Let cool on a wire rack before frosting

Mango cream cheese frosting*

  1. ½ cup cream cheese, softened
  2. ¼ cup unsalted butter, softened
  3. ¼ cup + 2 tablespoons mango purée (about 1/3 of a mango)
  4. 36 tiny fresh mango slivers (optional)
  5. Combine the cream cheese, butter, and mango purée in the bowl of an electric mixer
  6. Mix on medium-high until creamy and smooth
  7. Fill a pastry bag and frost the cupcakes
  8. Top each with a mango sliver
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