Go Back
+ servings

Double Chocolate Crème Fraîche Cupcakes

yield: 12 cupcakes
No ratings yet


For the Chocolate Crème Fraîche Cupcakes

  • 1 ounce 72%-cacao dark chocolate, coarsely chopped
  • 1/3 cup hot coffee
  • 3/4 cup (3.75 ounces) all-purpose flour
  • 1/2 cup (1.5 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (7 ounces granulated sugar
  • 1/2 cup (4 ounces) Vermont Creamery crème fraîche, at room temperature
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Chocolate Crème Fraîche Frosting

    (makes around 1 cup)

    • 6 ounces 72%-cacao dark chocolate, coarsely chopped
    • 1/4 cup (2 ounces // 1/2 stick) Vermont Creamery cultured unsalted butter, cut into 1-inch cubes
    • 1 tablespoon light corn syrup
    • 1/4 cup (2 ounces) Vermont Creamery crème fraîche, at room temperature
    • 2 tablespoons whole milk, at room temperature
    • a pinch of kosher salt


    For the Chocolate Crème Fraîche Cupcakes

    • Center a rack in the oven and preheat to 350 (F). Prepare a 12-cavity muffin tin by lining with cupcake liners.
    • In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1 ounce coarsely chopped dark chocolate and 1/3 cup hot coffee. DO NOT STIR — let sit for 2 minutes to allow the chocolate to melt.
    • As the chocolate is melting, combine 3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk until combined. Set aside.
    • Return to the chocolate. At this point the chocolate should be melty and easily melt into the coffee when whisked. Turn the mixer on its lowest setting and whisk the chocolate and coffee together, then add 1 cup granulated sugar, 1/2 cup crème fraîche, 1/3 cup vegetable oil, 1 large egg, and 1 tablespoon pure vanilla extract. Continue whisking until just combined.
    • Stop the mixer and sprinkle the dry ingredients (from the 3rd step) over the liquid ingredients (from the 4th step). Turn the mixer back on to medium-low and continue whisking until the dry ingredients are just incorporated. Use a rubber spatula to scrape down the sides and incorporate the additional batter with a one or two stirs.
    • Use a 1-tablespoon cookie dough scoop to divide the batter evenly between the cupcake liners – see baker's notes; be careful not to overfill! I used about 2 tablespoons per cupcake. Bake in the preheated oven until the cupcakes are domed and the top springs back when gently touched, around 20 to 25 minutes. Remove from oven and allow to cool on a wire rack to room temperature before frosting.

    For the Chocolate Crème Fraîche Frosting

    • Combine 6 ounces dark chocolate, 1/4 cup unsalted butter and 1 tablespoon light corn syrup in a double boiler or a heatproof bowl sitting on top of a pan with simmering water. Melt completely, using a heatproof rubber spatula to stir occasionally to release heat and fully combine the ingredients.
    • Once the chocolate and butter have fully melted, remove from heat. Whisk the mixture gently to release more heat, before whisking in 1/4 cup crème fraîche and 2 tablespoons half-and-half. Continue whisking until both the crème fraîche and half-and-half are fully integrated and the frosting is a uniform dark chocolate color. Set the frosting aside for 15 minutes to cool some more, giving the frosting a gentle whisk or two every 5 minutes to allow heat to escape. After 15 minutes, use the frosting. At first, it will seem too liquidy, but the frosting will quickly cool as it is spread throughout the cake. Work quickly to frost the cake before the frosting cools completely — it will harden as it cools. Use an offset spatula or a butter knife to divide and spread the frosting evenly between the cupcakes, and garnish with any additional decoration.