It's what I had in mind when I made these Lemon Curd Cupcakes with Whipped Chocolate Frosting. I wanted to do something for Valentine's Day, but I was tired of the usual flavors. Chocolate, red velvet, strawberries...all classics, yes, but honestly?
The cake gets it's flavor and color from lemon curd baked right into the batter. I made my own, but you can easily buy it. It's what I would have done had I not been in a bit of a curd-making binge last week.
For our frosting, we're doing a basic whipped ganache. It's just heavy cream, dark chocolate, and a bit of salt, heated until glossy, then cooled and whipped into fluffy bittersweet submission.
I added a few heart sprinkles and used red liners because I'm not totally contrarian. Skip them if you are.
Loved this recipe? Here are three other lemon recipes you might like:
- Lemon Layer Cake with Chocolate Frosting
- Lemon Lavender Shortbread Cookies
- Sparkly Lemon Mocktails (French 75 Mocktail)
Thanks so much for reading!
Lemon Curd Cupcakes with Whipped Chocolate Frosting
Yields 12 cupcakes
3/4 cup butter, softened
3/4 cup granulated white sugar
3 large eggs, room temperature
1 cup lemon curd (homemade or store-bought—use a creamy version made with only lemon, butter, eggs, and sugar—no cornstarch)
1 tablespoon fresh lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
For the frosting
1 cup heavy cream
3/4 cup semisweet chocolate chips
1/2 teaspoon kosher salt
Preheat oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
Cream butter and sugar in an electric mixer 3 minutes. Add the eggs, one at a time, until light and fluffy. Stir in the lemon curd and zest.
In a separate bowl, whisk together flour, baking powder, and kosher salt. Gently stir into batter, just until completely incorporated. Divide batter into cupcake pans and bake 20-25 minutes, or until a tester inserted in center comes out clean.
Remove from pan and let cool completely on a rack.
Make the frosting: combine cream, chocolate chips, and salt in a saucepan over medium-low heat, stirring continuously until smooth and silk. Remove from heat and let cool completely to room temperature. Transfer to an electric mixer, and whip until light and fluffy and doubled in volume (about 2-3 minutes).
Frost cooled cupcakes and decorate as desired.