A rich, moist buttermilk chocolate cake is paired with a silky bittersweet chocolate Swiss meringue buttercream and filled with an easy homemade lemon curd in these fabulously addictive Double Chocolate Lemon Surprise Cupcakes!
The Chocolate SMB is creamy and smooth with a delicate chocolate flavor. Unlike the American Buttercream, this frosting isn’t overly sweet – a perfect pairing with this intense chocolate cake! The tart lemon curd surprise in the middle elevates these cupcakes above the quotidian!
Of course, this double chocolate cupcake could stand alone with no filling and a chocolate ganache or caramel filling is never remiss, but the slightly tart lemon curd tantalizes the tastebuds!
I was experimenting with how buttermilk vs sour cream tasted in chocolate cake, but I loved both so much that I had to use them both. The sour cream variety was a bit lighter and more springy, while these buttermilk chocolate cupcakes are a bit denser and more like pound cake. I love pound cake.
The cake almost seems to melt in your mouth while the chocolate flavor intensifies.
Because of the SMB debacle, during which I learned the hard way what not to do with SMB, these poor little cupcakes sat, un-iced, for 3 days. So, if you would indulge me please, imagine these cupcakes in their original glory! They were even more moist with a small, delicate crumb. I was amazed with how well they stood the test of time in the dry air! Even on day three they were delicious!
A rich, moist buttermilk chocolate cake is paired with a silky bittersweet chocolate Swiss meringue buttercream and filled with an easy homemade lemon curd in these fabulously addictive Double Chocolate Lemon Surprise Cupcakes!
Ingredients
- 1 cup +2 tablespoons all-purpose flour
- ½ cup Dutch processed cocoa powder (the highest quality possible)
- ½ teaspoon espresso powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 ¼ cup sugar
- 4 large eggs
- 4 ounces bittersweet chocolate, melted (I used Ghirardelli 60%)
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, room temperature
Instructions
- Preheat the oven to 350°. Line two muffin tins with 18 cupcake liners.
- In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together on high until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed. Add the melted chocolate and mix to incorporate.
- Reduce mixer speed to low and alternately add flour mixture and buttermilk beginning and ending with flour, scraping down the sides of the bowl as needed. I did three additions. You want to stop mixing as soon as the last of the flour has been incorporated.
- Scoop the batter into the prepared muffin tins. The batter should almost reach the top of the liner. Bake in preheated oven 15 to 20 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
- After 2 minutes, remove to a wire rack and let cool completely before filling or frosting.
Notes:
Even though these were still relatively moist on day 3 with no icing, I would not recommend serving them that way. They are best when filled and iced as soon as possible and eaten on day 1 or 2.
49 Comments
Kristine @ Kristine's Kitchen
September 8, 2014 at 9:14 amThat swiss meriungue buttercream! Yum! I’ve never had a chocolate cupcake with a lemon surprise filling, and I bet the tart lemon is a great match for the sweet chocolate!
AmericanCooking22
September 8, 2014 at 11:10 amThanks, Kristine! I loved them!
Kristi @ Inspiration Kitchen
September 8, 2014 at 9:26 amThese cupcakes are gorgeous Lindsey and I bet they taste great too. Have you ever thought of opening a cupcake company? Because I think you’d rock it! And, there’s no way these cupcakes would’ve sat 3 days at my house – hello!!! Eat them unfrosted! 🙂
AmericanCooking22
September 8, 2014 at 10:55 amThere have been numerous requests/suggestions to open a bakery by family member and random people that I feed! I feel exhausted just thinking about it! 🙂
ps- there were numerous “taste tests” done prior to frosting but, alas, photographing them unfrosted was not an option!
Sarah@WholeandHeavenlyOven
September 8, 2014 at 9:34 amI am SO impressed with how perfectly you frost your cupcakes—mine look like a cupcake train-wreck compared to your little beauties! I am loving the lemon “surprise” in these fun cupcakes!
AmericanCooking22
September 8, 2014 at 10:52 amHahaha! Thanks, Sarah! I think its all about the using the right tip. And a touch of patience!
Ernesta @BakingSecrets
September 8, 2014 at 10:03 amThey are so cute. Very delicious
AmericanCooking22
September 8, 2014 at 10:49 amThanks, Ernesta. I wish all food could be cute 😉
marcie
September 8, 2014 at 11:16 amThese cupcakes are gorgeous, and I love that surprise lemon curd filling — I would definitely use that! The cupcakes sound delicious, and I can’t wait to make some! Pinning. 🙂
AmericanCooking22
September 8, 2014 at 11:33 amThanks for the pin, love! I do love cupcakes because they are pretty. I’m so easy to please! {Actually that’s a lie – I am super difficult to please when it comes to food…} I hope you do make them!
Gayle @ Pumpkin 'N Spice
September 8, 2014 at 12:05 pmOh man, these cupcakes are calling my name, Lindsey! They look gorgeous! And I love that you filled them with your homemade lemon curd. Sounds delicious! Pinned!
AmericanCooking22
September 8, 2014 at 1:20 pmI had to do something with it other than eat it by the spoonful! lol Thanks, for the pin, Gayle!
Christin@SpicySouthernKitchen
September 8, 2014 at 1:14 pmYou always have the best cupcake recipes Lindsey! And these pictures are so good I had to pin 2 different pictures because I couldn’t do just one!
AmericanCooking22
September 8, 2014 at 1:17 pmYou are the sweetest!! Thanks for the pinS, Christin!
Miss Kim @ behgopa
September 8, 2014 at 1:48 pmWow these look awesome. Yeah, you are SO like my character, Michelle….natural born baker. I’d so love to come to your bakery.
AmericanCooking22
September 8, 2014 at 2:19 pmRight you are! And I’m flattered bc Michelle is obviously way cooler than me. BTW – my middle name is Michelle. Just thought you should know. 😉
There is no bakery, so you’ll just have to settle with free cupcakes in my kitchen. #gettotheeastcoast
Liz
September 8, 2014 at 9:28 pmI love that mound of ruffly frosting! And then the lemon surprise!!! So much yumminess in each cupcake!
AmericanCooking22
September 8, 2014 at 10:09 pmThanks, Liz!
Dorothy @ Crazy for Crust
September 8, 2014 at 9:48 pmI don’t think I’ve ever had lemon with chocolate, but I want to try it now. Beautiful!
AmericanCooking22
September 8, 2014 at 10:11 pmWhhaat?! It is surprisingly good! I don’t think every combination would work like it does with some classic combos like peanut butter and chocolate, for example. 🙂
Thalia @ butter and brioche
September 8, 2014 at 10:05 pmSeriously tell me your secrets to getting cupcakes this perfect! My cupcakes have never turned out as good looking as these before.. loving the lemon surprise in the middle especially. I will be recreating the recipe, and hopefully be having some luck!
AmericanCooking22
September 8, 2014 at 10:13 pmThanks, Thalia! I hope you do make them! Patience is my main secret. Apparently decorating cupcakes is the only time I do have patience! I also have some tricks for certain shots. I’ve thought about doing a post on it but I didn’t really know if anyone would read it 🙂
Jessica @ Sweet Menu
September 8, 2014 at 11:33 pmIncredible! I would LOVE to eat one of these! Lemon curd is my weakness!
AmericanCooking22
September 9, 2014 at 8:37 amWell I’ve got some languishing in the back of my fridge if you wanna just come on over!
Judit + Corina @ Glamorous Bite
September 9, 2014 at 2:34 amThese cupcakes look extravagantly delicious! Love…love the lemon surprise, and even after 3 days looks very moist and glorious 🙂
AmericanCooking22
September 9, 2014 at 8:36 amThanks J&C! I was impressed with how they stood the test of time and air.
Kelly - Life Made Sweeter
September 9, 2014 at 4:52 amGorgeous gorgeous cupcakes Lindsey! I absolutely love the surprise lemon filling inside – that sounds like such an amazing combination paired with the silky chocolate SMB. Pinning this stunning beauty 🙂
AmericanCooking22
September 9, 2014 at 8:35 amThanks for the pin, Kelly! You are too sweet! The lemon chocolate combo just works here!
David @ Spiced
September 9, 2014 at 8:08 amOk, you just need to stop posting these amazing cupcakes. I’m a little bit jealous at your cupcake decorating abilities. Oh, and I love the lemon + chocolate combo here…what a delicious idea! Oh, and I love pound cake. A lot.
AmericanCooking22
September 9, 2014 at 8:34 amHahah! Thanks, David! I’ll show fluffy and airy the back door whenever pound cake shows up. I’ve grown rather fond of you but I’m just not sure I can comply with your request! I LOVE cupcakes! And they have the added bonus that I don’t eat an entire cake.
David @ Spiced
September 9, 2014 at 9:29 amHmmm…you do make a valid point about cupcakes and not eating the entire cake. But the problem arises when you eat all of the cupcakes instead. I think you need to make yours look uglier so that I don’t want to eat all of them. just half of them.
AmericanCooking22
September 9, 2014 at 10:07 amWant to know a secret? I always bake a half recipe of cupcakes. That way I only have 6 – 8 cupcakes to eat and pass off to taste-testers! If I made them ugly, then no one would want to eat them and I’d be sad. You don’t want to make me sad, do you, David? 😉
David @ Spiced
September 9, 2014 at 11:54 amOoo…I like secrets!! I don’t think I like secrets that involve less cupcakes, though. But I really don’t want to make you sad, so I guess I’ll have to settle for this secret.
AmericanCooking22
September 9, 2014 at 4:04 pmHaha such a team player!
Shashi @ runninsrilankan
September 9, 2014 at 12:58 pmWOW – gorgeous cupcakes – I so so love the frosting on top and that lemon curd poking through!
AmericanCooking22
September 9, 2014 at 4:03 pmThanks, Shashi!
Laura @ Laura's Culinary Adventures
September 10, 2014 at 8:01 amThat frosting looks so creamy! I think the lemon curd was a great addition!
AmericanCooking22
September 10, 2014 at 3:05 pmIt was super creamy!
Manali @ CookWithManali
September 10, 2014 at 1:39 pmAmazing cupcakes! never tried chocolate with lemon, bet it tastes awesome and I love the way you have frosted the cupcakes,very pretty 🙂
AmericanCooking22
September 10, 2014 at 2:51 pmThanks, Manali! It was surprisingly good!
Ella-HomeCookingAdventure
September 11, 2014 at 4:01 pmThese are amazing.. love the photos.. incredible tempting:)
AmericanCooking22
September 13, 2014 at 11:39 pmThanks, Ella!
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Melissa
October 23, 2016 at 9:37 pmHi I have tried rereading your recipe but don’t see the quantity required for buttermilk, can you please advice? Am going to bake it for my baby girl’s party this weekend. Really excited to try the chocolate-lemon combination thanks!
Lindsey
October 24, 2016 at 10:49 amHi Melissa! Oh my goodness! Thank you so much for the comment. It is the last ingredient in the recipe but I typed “buttercream” instead of “buttermilk”. I will change the recipe immediately! Thank you again for asking. Happy baking! And let me know how you like them 🙂