Authentic Cupcake Recipe United States of America, North America

Set the oven to preheat to 350°F/180°C and line a 12-cup muffin tin with liners.

To make the cupcakes, start by creaming butter with sugar until pale and fluffy, then add the eggs, one at a time, beating well after each addition. Next, add the salt, baking soda, and vanilla extract and mix to incorporate. Now, turn the mixer on low speed and add flour in batches, alternating with buttermilk. Once everything is blended, add the previously melted chocolate.

Pour the batter into each cup (about ¾ full) and bake for 20-25 minutes.

Once baked, let the cupcakes cool in the pan, then transfer them to a wire rack to cool completely before frosting.

To prepare the cheese frosting, first, beat cream cheese and butter with an electric mixer, then turn the speed to low and add the powdered sugar a cup at a time. Once the mixture is glossy and creamed, mix in the vanilla extract and place it in the refrigerator until ready to frost the cupcakes.

To make the candied walnuts in a heavy-bottomed saucepan, start heating sugar on moderately high heat. When the sugar begins to melt, using a whisk or a wooden spoon, mix it vigorously, then as soon as the sugar begins to boil, stop mixing it.

At this point, swirl the pan a few times and watch as the sugar caramelizes and turns a rich amber-like color. Now, add the walnuts, making sure they are well coated, then quickly pour the mixture in a single thin layer onto a piece of parchment paper. Let it cool completely, then crush in a food processor.

To assemble the cupcakes, coat the tops with the cheese frosting, then sprinkle them with candied walnuts.