Chocoton Cupcakes


For Fiori di Sicilia extract

1 and 1/4 teaspoon vanilla extract

1/2 teaspoon orange extract

1/2 teaspoon lemon extract

For the cupcakes

4 and 1/2 tablespoons unsalted butter at room temperature

1 cup and 2 tablespoons all-purpose flour

1 and 1/8 teaspoons baking powder

pinch of salt

6 tablespoons milk. I used 2% lactose free

2 large eggs at room temperature

1 and 1/4 cup granulated sugar

1 teaspoon Fiori di Sicilia

3/4 cup mini chocolate chips. I used semi-sweet.

For the frosting

8 oz. cream cheese, chilled

6 tablespoons unsalted butter, at room temperature but not super soft

2 cups confectioners sugar, SIFTED (we don’t want a lumpy frosting)

2 teaspoons CLEAR vanilla extract or 1 teaspoon Fiori di Sicilia extract (up to your taste)


For the homemade Fiori di Sicilia extract

Before you start the recipe you should make a homemade extract called Fiori di Sicilia. This extract is used to infuse your panettone. It is made with vanilla, orange and lemon extract.

In a little bowl mix : 1 teaspoon vanilla extract, 1/2 teaspoon orange extract and 1/2 teaspoon lemon extract. Set aside until ready to use. You won’t use all of this mix but you can save it for later.

For the cupcakes

1.- Preheat oven to 350 F. Line your cupcake pan with paper liners.

2.- In a small bowl mix flour, baking powder and salt. Set aside.

3.- In a small saucepan mix butter and milk. Heat over medium heat and stir until butter is melted and it comes to a small boil.

4.- In a bigger bowl and using a mixer whip your eggs for about 2 minutes. Then, add sugar and mix for about 5 more minutes. Add in the dry ingredients and mix in low speed until all is just combined. Pour in the hot milk mixture and keep mixing in low speed. Finally, add Fiori di Sicilia extract. Using a spatula fold in the mini chocolate chips.

5.- Fill each cupcake liner 2/3 full and then bake for 20-25 minutes or until a toothpick inserted in the middles comes out clean.

6.- Let them cool completely.

For the frosting

1.- In a bowl of an electric mixer, beat the cream cheese for a couple of minutes. Then, add the butter and mix on medium-high speed for about 3-4 minutes (until light and fluffy).

2.- Add powdered sugar and mix until everything is well combined about 3-4 minutes. Add in vanilla or Fiori di Sicilia extract.

3.- Frost cupcakes. Use a pastry bag and a piping tip. I used a big round tip.

4.- Decorate with sprinkles, cranberries or thyme.

These cupcakes should be storage in the fridge. Before serving, let them sit at room temperature for about 30 minutes.